Turkey escalope with spinach filling and vegetable fried rice
easy
45 mins
45 mins
Ingredients
- 1 Onion
- 1 TEASPOON + 5 tablespoons oil
- 300 g Frozen leaf spinach
- 100 g Double cream cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Long grain rice
- 2 (approx. 300 g) large carrots
- 1 collar Spring onions
- 1 chili pepper
- 4 thick turkey escalopes (approx. 170 g each)
- 5 TABLESPOONS Soy sauce
- 2 TEASPOONS Curry
- 200 g Whole milk yoghurt
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel the onion and cut into fine cubes. Heat 1 tsp. oil in a small pot. Fry the onion until transparent. Add the frozen spinach and defrost for about 10 minutes. Continue cooking until all the liquid has evaporated.
- 2
Stir in cream cheese. Season to taste with salt and pepper. Leave to cool slightly.
- 3
Meanwhile cook the rice in salt water according to the package instructions. Peel the carrots, cut them in half lengthwise and slice them. Clean and wash spring onions and cut into thin rings. Clean, seed and wash the chilli and cut into fine rings.
- 4
Wash the turkey escalopes and dab them dry. Cut a pocket into the escalopes, but do not cut through the meat. Season all around with salt and pepper. Distribute spinach in the pockets, cover meat with wooden skewers.
- 5
Heat 2 tablespoons of oil in a large pan with a lid. Sauté the escalopes in it for 4-6 minutes on each side. Pour on 150 ml water and 5 tbsp. soy sauce, cover and stew for approx. 10 minutes.
- 6
Heat 3 tablespoons of oil in a large coated frying pan. Fry the carrots vigorously in it. Sprinkle with curry and sauté. Add rice, spring onions and chilli and fry briefly. Add 5 tablespoons of the broth of the escalopes.
- 7
Season the fried rice with salt and pepper.
- 8
Season yoghurt with salt and pepper. Arrange spinach saltimboccas with fried rice and yoghurt.
Nutrition Facts
680 kcal
59 g
24 g
52 g
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