Lemon Schnitzel

Ingredients

• 100 g wild rice blend
• Salt
• 300 g green beans
• 1 large organic lemon
• 250 g turkey schnitzel (2 pieces)
• Pepper
• 1 Tbsp olive oil (10 g)
• 100 ml Vegetable broth
• 1 tsp brown sugar

Instructions

1. 1.

   Wash the wild rice in a sieve under running water, then cook according to package instructions in salted water.

2. 2.

   Meanwhile rinse and trim the beans. Boil them covered in salted water for 8–10 minutes over medium heat.

3. 3.

   Rinse the lemon hot, dry‑rub it, and cut into halves. Slice two pieces for garnish and set aside; squeeze the remaining lemon for juice. Rinse the turkey schnitzel, pat dry with paper towels, salt and pepper.

4. 4.

   Heat oil in a non‑stick pan and brown the schnitzel on both sides, then cook each side for an additional 3–4 minutes over medium heat.

5. 5.

   Remove the schnitzel and keep warm in a preheated oven at 50 °C (fan: 30 °C, gas: lowest setting). Add lemon juice, vegetable broth, and sugar to the pan and stir.

6. 6.

   Reduce the liquid on high heat until it becomes syrupy. Drain the rice and beans, place them with the schnitzel on a plate, drizzle with the lemon sauce, garnish with lemon slices, and serve.