Turkey Schnitzel with Lemon Carrots

Ingredients

• 800 g carrots
• 2 small onions
• 2 lemons (unprocessed)
• 100 g basmati wild rice blend
• 600 g turkey schnitzel (4 pieces)
• 1 tbsp Olive Oil
• Salt
• pepper (ground)
• sugar
• 1 tbsp chervil (chopped)
• chervil (for garnish)

Instructions

1. 1.

   Wash, peel, and slice carrots into thin rounds. Peel onions and finely dice them. Wash lemons and dry‑rub the zest with a zester or fine grater. Grate the rind of one lemon. Juice another lemon, then peel it thoroughly and cut into wedges.

2. 2.

   Cook rice in 200 ml boiling water covered for about 20 minutes. Rinse turkey schnitzel, pat dry, and sear each side in hot oil for about 1 minute. Season with salt and pepper. Briefly fry lemon wedges in the pan fat. Remove all items from the pan.

3. 3.

   Sauté onions and carrots in the pan fat for about 5 minutes. Add 100 ml water and lemon juice, bring to a boil. Stir in the grated lemon zest. Season with salt, pepper, and sugar. Return schnitzel and lemon wedges to the pan and simmer together for another 3–4 minutes until done. Plate with rice and garnish with chervil.

4. 4.

   Serve hot.