Turkey schnitzel with coconut breading
easy
30 mins
30 mins
Ingredients
- 250 g Basmati Rice
- 7-10 Tbsp Salt
- 2 red peppers
- 150 g Bean sprouts
- 1 (236 ml; separation weight: 135 g) Dosa Pineapple in pieces
- 1 can(s) (400 ml) Coconut milk
- 1 TABLESPOON red curry paste
- 1 TABLESPOON Lemon juice
- 3 TSP sauce thickener
- 4 Turkey escalope (approx. 175 g each)
- 7-10 Tbsp white pepper
- 50 g dried pineapple
- 120 g Coconut chips (health food store)
- 20 g Flour
- 1 Egg
- 6 TABLESPOONS Oil
- 7-10 Tbsp Chives and lime
Directions
- 1
Boil the rice in 700 ml salted water. Cover and let it swell for about 20 minutes at low heat. Clean, wash and cut the peppers into strips. Rinse sprouts and drain well.
- 2
Drain the pineapple and collect the juice. Bring coconut milk and pineapple juice to the boil and stir in curry paste. Season with salt and lemon juice and stir in sauce thickener. Let simmer for about 2 minutes. Season meat with salt and pepper.
- 3
Chop the dried pineapple and mix with coconut chips. Put flour and coconut chips on each plate. Beat the egg and pour into a deep plate. Meat first
- 4
Heat 4 tablespoons of oil in a frying pan and fry the escalopes in it for about 3 minutes at medium heat on each side. Heat 2 tablespoons of oil in a frying pan and fry the peppers for about 3 minutes. Add sprouts, cook for 1 minute and season with salt and pepper.
- 5
Serve turkey escalope with rice, paprika vegetables and curry sauce. Garnish as desired with chives and lime.
Nutrition Facts
830 kcal
81 g
33 g
54 g
More Delicious Recipes
