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Schnitzel with lemon and wild rice

Schnitzel with lemon and wild rice

Preparation time:
30 min
Difficulty level:

Nutritional values:

45 g
30 g
10 g


Olive oilOlive oil ½ Teaspoon
Sugar (white)Sugar (white) ½ Tablespoon
Water (still)Water (still) 50 ml
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Lemon (fresh)Lemon (fresh)⅝ (50 g)
Beans, French beans, princess beans (green, frozen)Beans, French beans, princess beans (green, frozen) 150 g
Vegetable brothVegetable broth ½ Tablespoon
Rice (raw)Rice (raw) 50 g
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 100 g


Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated.
Step 2:
Meanwhile, wash and clean the beans. Bring to a boil in a saucepan covered with salted water and cook, covered, over medium heat for 8-10 minutes. Lemon rinse hot, rub dry and cut in half. For the garnish, cut 2 slices and provide on a small plate, squeeze the remaining lemon.
Step 3:
Rinse the turkey cutlets, dab dry with kitchen paper, salt and pepper. Heat oil in a non-stick frying pan and brown the turkey cutlets on both sides, then fry over medium heat for another 3-4 minutes on each side. Remove and keep warm in a preheated oven at 50 °C (convection oven 30 °C).
Step 4:
Add lemon juice, vegetable broth and sugar to the pan and stir. Let liquid evaporate almost completely over high heat until it becomes syrupy.
Step 5:
Drain the rice and beans, place on plates with the cutlet and drizzle with lemon sauce. Garnish with the lemon slices and serve.

Macronutrient distribution:

The recipe Schnitzel with lemon and wild rice is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Rice stove
Rice stove
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