Kokosputenschnitzel

Ingredients

• 640 g turkey cutlets (4 turkey cutlets)
• 1 tsp Cornstarch
• 1 tbsp soy sauce
• 1 Egg white
• 4 tbsp Coconut flakes
• 3 small zucchini
• 2 mangoes
• 1 onion
• 1 piece ginger (ca. 3 cm)
• 1 red chili pepper
• 6 tbsp oil
• 3 fresh coriander stems
• 50 ml vegetable broth (instant)
• 1 tsp white wine vinegar
• Salt
• pepper (ground)
• 200 g Wild rice mix

Instructions

1. 1.

   Wash, trim and slice zucchini into rounds. Peel mangoes, cut flesh from pit and puree half. Cut remaining flesh into ~1 cm cubes. Peel onion and ginger and dice both finely. Slice chili pepper lengthwise, deseed, wash and finely chop.

2. 2.

   Heat 2 tbsp oil in a pot. Sauté onion, ginger and chili, then add zucchini and mango cubes; simmer for about 8 minutes. Roughly chop coriander leaves. Mix mango puree with vegetable broth and vinegar, pour over the vegetables. Season with salt and pepper, sprinkle coriander, keep warm.

3. 3.

   Meanwhile cook wild rice mix according to package instructions.

4. 4.

   Whisk cornstarch with soy sauce and egg white until smooth. Coat each cutlet in the mixture, then roll in coconut flakes.

5. 5.

   Heat 4 tbsp oil in a skillet; fry cutlets over medium heat for 5 minutes per side. Remove and keep warm.

6. 6.

   Plate turkey cutlets with mango vegetable mix and wild rice on plates.