- 4 Turkey cutlets (about 160 grams or 5.5 ounces)
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1 egg white
- 4 tablespoons Shredded coconut
- 3 small zucchini
- 2 Mangoes
- 1 onion
- 1 piece ginger (about 3 cm or 1 1/5 inches)
- 1 red chile pepper
- 6 tablespoons vegetable oil
- 3 fresh cilantro
- 50 milliliters Vegetable broth (instant)
- 1 teaspoon White vinegar
- freshly ground peppers
- 200 grams Wild rice
Rinse and slice zucchini. Peel mangos, slice flesh from pit and puree half the mango. Dice remaining mango. Peel and mince onion and ginger. Cut chiles in half, remove seeds, rinse nad mince.
Heat 2 tablespoons oil in a saucepan. Add onion, ginger and chile. Then add zucchini and diced mango. Cook for about 8 minutes. Remove cilantro leaves from stems and chop coarsely. Combine mango puree, vegetable broth and vinegar, then stir into vegetables. Season with salt and pepper and sprinkle with cilantro, keep warm.
Meanwhile, cook wild rice according to package instructions.
Whisk together cornstarch, soy sauce and egg white until smooth. Fold coconut into cornstarch mixture.
Heat 4 tablespoons oil in a pan. Dredge turkey into coconut mixture, then fry for 5 minutes on each side over medium heat. Remove and drain on paper towels.
Serve turkey cutlets with mango vegetables and wild rice.