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🍽️ Crispy Turkey Schnitzels on Vegetable Rice

516 kcal · 30 min · 4 servings

Ingredients

• Carrots 2 pcs
• Leek 0.5 pcs
• Celery stalks 0.25 pcs
• Long-grain rice 250 g
• Salt pinch
• Peas, frozen 200 g
• Lemons 1 pcs
• Parsley, fresh 40 g
• Turkey mini-steaks 600 g
• Pepper, black ground pinch
• Oil 2 tbsp

Instructions

1. 1. Wash the carrots thoroughly under running water.
2. 2. Peel the carrots and cut them into small cubes.
3. 3. Wash the leek thoroughly as well.
4. 4. Cut the leek lengthwise.
5. 5. Remove the tough strings and clean the leek.
6. 6. Cut the leek into fine rings.
7. 7. Wash the celery stalks.
8. 8. Slice the celery into thin rounds.
9. 9. Put the rice into a pot.
10. 10. Pour about 500 milliliters of salted water over the rice.
11. 11. Bring the water and rice to a boil.
12. 12. Add the prepared vegetables to the pot.
13. 13. Reduce the heat to low.
14. 14. Cover the pot with a lid.
15. 15. Let the vegetables and rice cook for 20 minutes.
16. 16. Add the frozen peas to the pot after 15 minutes.
17. 17. Stir in the peas and let them cook through.
18. 18. Wash the lemon under hot water.
19. 19. Finely grate about one teaspoon of lemon zest.
20. 20. Cut the lemon in half.
21. 21. Squeeze the juice out of the lemon.
22. 22. Wash the parsley.
23. 23. Shake the parsley dry.
24. 24. Pluck the parsley leaves from the stems.
25. 25. Finely chop the parsley leaves.
26. 26. Pat the turkey meat dry with a kitchen towel.
27. 27. Pound the meat flat.
28. 28. Season the meat with salt and pepper.
29. 29. Put the oil into a frying pan.
30. 30. Heat the oil over medium to high heat.
31. 31. Fry the turkey schnitzels for 2 to 3 minutes on the first side.
32. 32. Turn the schnitzels and fry them for 2 to 3 minutes on the other side.
33. 33. Season the rice to taste with salt and pepper.
34. 34. Add the lemon juice to the rice.
35. 35. Add the lemon zest to the rice.
36. 36. Place the rice onto the plates.
37. 37. Place the turkey schnitzels next to the rice.
38. 38. Sprinkle the chopped parsley over the dish.
39. 39. Serve the food immediately.

Nutrition per serving

• kcal: 516
• Protein: 46 g · Fett/Fat: 12 g · Carbs: 60 g