Turkey schnitzel with apricot-carrot sauce

Name: Turkey schnitzel with apricot-carrot sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 7-10 Tbsp salt, pepper; 600 g Carrots; 2 Onions; 200 g Basmati rice; 4 thin turkey escalopes (approx. 140 g each); 3-4 Tbsp Oil; 100 g Apricot Jam; 7-10 Tbsp Juice of 1 small orange (approx. 5 tablespoons); 1⁄2 Tsp Vegetable broth; 6 Stem(s) Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

7-10 Tbsp salt, pepper
600 g Carrots
2 Onions
200 g Basmati rice
4 thin turkey escalopes (approx. 140 g each)
3-4 Tbsp Oil
100 g Apricot Jam
7-10 Tbsp Juice of 1 small orange (approx. 5 tablespoons)
1⁄2 Tsp Vegetable broth
6 Stem(s) Parsley

Directions

1
Boil up a good 400 ml of salted water. Peel, wash and thinly slice the carrots. Peel and finely chop the onions. Cook the rice in the boiling salt water according to the instructions on the packet.
2
Wash cutlets, dab dry and cut in half crosswise. Heat oil in a large pan. Fry the escalopes for about 2 minutes on each side, season with salt and pepper. Remove and keep warm.
3
Steam onions and carrots in hot frying fat for about 4 minutes. Stir in jam, juice, 100 ml water and stock. Bring everything to the boil and simmer for 3-4 minutes. Season to taste with salt and pepper. Meanwhile wash parsley, shake dry, pluck off leaves and cut finely.
4
Add to the carrots. Make everything ready.