Turkey Escalope Bombay
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey escalope or pork escalope
- 1 egg (s)
- some water
- breadcrumbs
- salt and pepper
- Oil or margarine for frying
- 1 medium onion (s)
- 4 tablespoon oil
- 1 tablespoon flour
- 500 ml chicken broth, instant
- 400 ml heavy cream
- 400 g fruits (cocktail fruits) from the can
- 4 teaspoons curry
- 1 teaspoon coriander
- 1 teaspoon ginger
- 1 teaspoon paprika powder, hot pink
- 1 teaspoon turmeric
- 1 pinch (s) cinnamon powder
- salt and pepper
- 500 g basmati
- Salt water
- possibly sauce thickener, light
Print Recipe
Pin Recipe Instructions
- Wash off the schnitzel and pat dry. Whisk the egg with a sip of water in a deep plate. Place the breadcrumbs on a large plate or in a shallow bowl. Season the schnitzel on both sides with salt and pepper and dip both sides in the whisked egg. Then turn the schnitzel in the breadcrumbs until they are completely covered.
- Now fry in plenty of oil or margarine until golden brown. Put the finished schnitzel on a fire-proof plate lined with kitchen paper in the oven at 80 ° C.
- For the sauce, cut the onion into cubes and lightly roast in the oil. Add the flour and lightly brown (roux). Then deglaze with the chicken stock and stir until smooth. Add the cream and spices and bring to the boil again. Now stir in the fruit and juice and let the whole thing simmer a little on a low flame (approx. 15 minutes).
- Then season to taste with salt and pepper and, if necessary, bind to the desired consistency with a light sauce thickener. At the same time as the sauce, the rice should be prepared in salted water according to the instructions on the package.
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