🍽️ Crispy Turkey Schnitzels with Creamy Banana Curry Sauce and Glazed Fruits

Name: Crispy Turkey Schnitzels with Creamy Banana Curry Sauce and Glazed Fruits
Total time: 30 min
Yield: 4 servings
Ingredients: Turkey breast schnitzel 600 g; Bananas 2 pcs; Whipping cream 200 g; Vegetable broth 200 ml; Curry powder 2 tsp; Salt pinch; Pepper, black ground pinch; Chili, ground pinch; Grapes, dark 100 g; Mango 1 pcs.; Mint, fresh 20 g; Rapeseed oil 3 tbsp; Butter 1 tsp; Honey 1 tbsp

576 kcal · 30 min · 4 servings

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Ingredients

Turkey breast schnitzel 600 g
Bananas 2 pcs
Whipping cream 200 g
Vegetable broth 200 ml
Curry powder 2 tsp
Salt pinch
Pepper, black ground pinch
Chili, ground pinch
Grapes, dark 100 g
Mango 1 pcs.
Mint, fresh 20 g
Rapeseed oil 3 tbsp
Butter 1 tsp
Honey 1 tbsp

Instructions

1. Rinse the turkey schnitzels under running water.
2. Dry the schnitzels thoroughly with kitchen paper.
3. Peel one banana and slice it into thin rounds.
4. Add cream, broth, the banana slices, and curry powder to a pot.
5. Bring the mixture to a boil while stirring.
6. Simmer the sauce over low heat for about 10 minutes.
7. Blend the sauce finely using a hand blender.
8. Season the sauce to taste with salt, pepper, and chili.
9. Remove the sauce from the heat and set it aside.
10. Peel the second banana and cut it into ½ cm thick rings.
11. Rinse the grapes and cut them in half.
12. Remove the seeds from the halved grapes.
13. Peel the mango and remove the flesh from the pit.
14. Cut the mango flesh into small cubes.
15. Rinse the mint and dry it well.
16. Pluck the mint leaves from the stems.
17. Slice the mint leaves into thin strips.
18. Season the turkey schnitzels with salt and pepper.
19. Heat oil in a frying pan over medium to high heat.
20. Fry the schnitzels for about 2 minutes on each side until golden brown.
21. Remove the pan from the heat.
22. Let the schnitzels rest in the hot pan for another minute.
23. Place the cooked schnitzels on a plate.
24. Keep the schnitzels warm.
25. Heat butter in a clean pan until it foams.
26. Fry the banana slices and mango cubes for about 2 minutes.
27. Add honey and the grapes to the pan.
28. Toss the pan to mix everything well.
29. Let the fruits simmer for about 1 minute.
30. Remove the pan from the heat.
31. Garnish the glazed fruits with the mint strips.
32. Bring the curry sauce back to a boil.
33. Blend the sauce briefly until frothy.
34. Serve the sauce together with the schnitzels and the fruits.

Nutrition per serving

kcal: 576
Protein: 41 g · Fett/Fat: 34 g · Carbs: 27 g