Baked Turkey Schnitzels with Curry Sauce

Ingredients

• 2 tbsp Ghee
• 1.5 tbsp flour
• 150 ml Vegetable broth
• 200 ml unsweetened coconut milk
• 50 ml heavy cream
• 1.5 tbsp curry powder
• 1 tsp turmeric
• a pinch ground cumin
• Salt
• Cayenne pepper
• lime juice (to taste)
• 4 turkey schnitzels (pre‑cut, about 150 g each)
• curry powder
• peanut oil
• 2 tbsp butter
• 3 tbsp coconut flakes
• Thai basil (for garnish)

Instructions

1. 1.

   Heat the ghee in a saucepan and sprinkle in the flour, lightly browning it. Pour in the broth, stir well, then add the coconut milk and cream. Add the spices and simmer over medium heat for about 5 minutes. Season with salt, cayenne pepper, and lime juice.

2. 2.

   Wash the meat, pat dry, flatten, season with salt and pepper, dust with curry powder, and brown all sides in a hot pan with 2 tbsp oil.

3. 3.

   Remove the schnitzels and arrange on preheated plates. Melt the butter in the pan, stir in the coconut flakes briefly, then sprinkle over the schnitzels and garnish with basil. Taste the sauce again, ladle into small bowls, and serve alongside the schnitzels.