Turkey escalope with peanut sauce

Name: Turkey escalope with peanut sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Parboiled rice; 7-10 Tbsp Salt; 1 Onion; 1 red pepper; 2 stem(s) Thyme; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TEASPOON Sweet peppers; 150 g Whipped cream; 3 tablespoons (50 g) Peanut cream (crunchy); 4 TABLESPOONS roasted salted peanut kernels; 4 (approx. 600 g) Turkey escalope

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Parboiled rice
7-10 Tbsp Salt
1 Onion
1 red pepper
2 stem(s) Thyme
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TEASPOON Sweet peppers
150 g Whipped cream
3 tablespoons (50 g) Peanut cream (crunchy)
4 TABLESPOONS roasted salted peanut kernels
4 (approx. 600 g) Turkey escalope

Directions

1
Cook rice in boiling salted water according to package instructions. Peel onion, dice coarsely. Clean, wash and chop the peppers. Wash and chop thyme.
2
For the sauce, heat 1 tablespoon of oil. Brown the onion and the paprika in it. Season with salt, pepper and paprika powder. Add about 350 ml water, cream, peanut cream and peanuts. Bring everything to the boil, cover and simmer for about 5 minutes.
3
Wash the meat, dab dry and cut in half. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the escalopes in it for about 3 minutes on each side. Coarsely puree the sauce and vegetables with a hand blender.
4
Season to taste with pepper and salt if necessary. Arrange everything. Serve with salad.