Turkey escalope with red curry sauce

Name: Turkey escalope with red curry sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 75 g Coconut flake; 2 Onions; 1 can(s) (446 ml) Pineapple in rings; 150 g Basmati Rice; 4 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 TEASPOON red curry paste; 1 TABLESPOON Flour; 30 g Cashew nuts

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
75 g Coconut flake
2 Onions
1 can(s) (446 ml) Pineapple in rings
150 g Basmati Rice
4 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 TEASPOON red curry paste
1 TABLESPOON Flour
30 g Cashew nuts

Directions

1
Wash the meat, dab dry and season with salt and pepper. Beat the egg in a deep dish. Put the grated coconut on a 2nd plate. Turn meat first in egg, then grated coconut and chill.
2
Onions peel and cut into slices. Drain the pineapple and collect the juice. Cut 2 pineapple rings in half horizontally. Cut the rest of the pineapple into pieces. Prepare rice in boiling salted water according to instructions on the packet.
3
Heat 2 tablespoons of oil in a frying pan. Sauté the pineapple slices while turning them, remove. Sauté onions in the frying fat. Add tomato paste and curry paste, dust with flour. Stir in pineapple juice and 150 ml water.
4
Bring to the boil and simmer for 2-3 minutes. Fold in pineapple pieces and season with salt and pepper. Chop the cashew nuts and roast them in a pan without fat, take them out. Heat 2 tablespoons of oil in the pan.
5
Fry the escalopes for 8-10 minutes at medium heat, turning them over. Drain the rice and mix with the cashew nuts. Press 1/4 of the mixture into each mould and turn out onto a plate. Arrange the cutlets with 1 slice of pineapple and curry sauce on each plate.