Hawaii Turkey Schnitzel with Curry Rice

Ingredients

• 250 g long grain rice
• 250 ml unsweetened coconut milk
• 250 ml vegetable broth
• 2 tsp Curry powder
• 4 turkey schnitzels (pre‑cooked, about 150 g each)
• Salt
• pepper (ground)
• vegetable oil
• 4 pineapple slices (canned, with juice)
• 150 ml whipping cream
• 4 tbsp freshly grated Emmental cheese
• 4 slices cooked ham
• 4 Cherry Tomatoes

Instructions

1. 1.

   Bring the rice with coconut milk and broth to a boil in a pot; stir in 2 tsp curry powder and simmer over medium heat for about 25 minutes.

2. 2.

   Preheat the oven to 240 °C (top and bottom heating).

3. 3.

   Wash, pat dry, salt, and pepper the turkey schnitzels. In a hot pan, sear them with 2 tbsp oil until browned on all sides. Transfer to a greased baking dish. Deglaze the pan with 100 ml pineapple juice, stir in the cream, bring to a quick boil, season with salt and pepper, and taste. Top each schnitzel with a slice of ham and pineapple, sprinkle with cheese, pour sauce over them, and bake in the preheated oven for 5–10 minutes until golden.

4. 4.

   Garnish the schnitzels with cherry tomatoes and serve alongside the curry rice.