Turkey escalope with rice and beans

Name: Turkey escalope with rice and beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 150 g each); 7-10 Tbsp Salt; 600 g frozen green beans; 2 packages (250 g each) Ready sauce Hollandaise; 3 TABLESPOONS Lemon juice; 2 TABLESPOONS Oil; 2 (250 g each) Bag Express wild rice mix; 1 Onion; 2 TEASPOONS Butter; 7-10 Tbsp Pepper; 1 large freezer bags

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 150 g each)
7-10 Tbsp Salt
600 g frozen green beans
2 packages (250 g each) Ready sauce Hollandaise
3 TABLESPOONS Lemon juice
2 TABLESPOONS Oil
2 (250 g each) Bag Express wild rice mix
1 Onion
2 TEASPOONS Butter
7-10 Tbsp Pepper
1 large freezer bags

Directions

1
Cut open the freezer bag, cut the turkey escalopes in half lengthwise, place each one between the foil and beat them a little flatter. Season schnitzel with salt
2
Cook deep-frozen beans in little boiling salt water for about 12 minutes. Prepare Hollandaise according to the instructions on the packet and season with lemon juice. Heat the oil in a pan and fry the escalopes in portions on each side for about 3 minutes, turning them over. Take out and keep warm
3
In the meantime, prepare the rice according to the instructions on the packet. Drain the beans. Peel and finely chop the onion. Melt the butter in the pan. Sauté the onion in it until transparent. Add the beans, toss briefly, season with salt and pepper. Arrange the beans, rice, schnitzel and hollandaise sauce on plates and sprinkle with pepper