Turkey Schnitzel with Oregano Rice
Pan-fried turkey cutlets with an oregano crumb served over fluffy jasmine rice with a quick pan gravy.
Total
40 min
Prep
15 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 2 pcs turkey breast cutlets
- 4 tbsp Wheat Flour
- 1/2 cup breadcrumbs
- 1 tsp Oregano
- 1 pcs eggs
- 3/4 cup Jasmine Rice
- 1/2 pcs Beef Bouillon Cubes
- 1 tbsp butter
- 1 tsp Mustard
- 3 tbsp rapeseed oil
- to taste salt
- to taste Black pepper
Instructions
- 1
Cook jasmine rice in salted water until fluffy.
- 2
Pound turkey cutlets flat, season with salt and pepper.
- 3
Bread cutlets: flour, beaten egg, then breadcrumbs mixed with oregano.
- 4
Pan-fry in rapeseed oil 4-5 minutes per side until golden and cooked through.
- 5
Dissolve half a bouillon cube in 150 ml hot water with mustard and butter; simmer 2 minutes for a quick gravy.
- 6
Serve schnitzel over rice, drizzle with gravy.
Nutrition per serving
Calories
640
32% of a 2,000 kcal day
| Protein | 48 g |
| Carbohydrate | 62 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 890 mg |
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