Turkey strips with spring vegetables

Name: Turkey strips with spring vegetables
Cook time: 50 min
Total time: 50 min
Yield: 80
Ingredients: 1 Onion; 600 g Turkey escalope; 500 g green asparagus; 150 g Sweet peas; 150 g cherry tomatoes; 1 untreated lemon; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Flour; 600 ml Chicken bouillon; 200 g Basmati Rice

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

Our turkey schnitzel is really dressing up today, trying on his new outfit for spring. We like's - uh, like's! You like it too?

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 80

1 Onion
600 g Turkey escalope
500 g green asparagus
150 g Sweet peas
150 g cherry tomatoes
1 untreated lemon
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Flour
600 ml Chicken bouillon
200 g Basmati Rice

Directions

1
Peel and finely chop the onion. Wash the meat, dab dry and cut into strips. Wash asparagus, cut off woody ends. Cut asparagus into pieces. Clean and wash mangetouts. Clean and wash the tomatoes. Wash lemon thoroughly, grate peel finely. Halve lemon, squeeze 1 half.
2
Heat the oil in a large frying pan and fry the meat thoroughly, turning it over. Add the onion and fry briefly. Season with salt and pepper. Add tomatoes and fry briefly. Add lemon zest. Dust with flour, sweat and deglaze with chicken stock while stirring carefully. Bring to the boil and season to taste with salt, pepper and 2-3 tbsp. lemon juice
3
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Place asparagus in boiling salted water and cook for 3-4 minutes. Add sugar snap peas and cook for another 1 minute. Pour into a sieve and drain well
4
Mix the vegetables into the shredded meat, heat up, season again with salt and pepper. Arrange in a pan sprinkled with pepper. Add the rice in a small bowl