Hawaiian-style Turkey Cutlets with Curry Rice
Ingredients
- Ingredients
- 250 grams Long grain rice
- 250 milliliters unsweetened Coconut milk
- 250 milliliters Vegetable broth
- Curry powder
- 4 Turkey cutlets (ready to cook, each 150 grams)
- salt
- freshly ground peppers
- vegetable oil
- 4 Pineapple (canned, with juice)
- 150 milliliters Whipped cream
- 4 Tbsps freshly grated Emmentaler cheese
- 4 slices cooked ham
- 4 Maraschino cherry
Preparation steps
Bring the rice with coconut milk and broth to a boil in a pot. Stir in 2 teaspoons curry powder and cook over medium heat about 25 minutes.
Preheat the oven to 240°C (approximately 475°F).
Rinse the meat, pat dry, season with salt and pepper and sear on both sides in a pan with 2 tablespoons oil over high heat. Remove from pan and put in a buttered baking dish. Deglaze the pan drippings with 100 ml (approximately 1/4 cup plus 2 tablespoons) pineapple juice and stir in the cream. Bring to a boil and season with salt and pepper. Top each cutlet with a pineapple slice and ham slice, sprinkle with the cheese, pour the sauce around the cutlets and bake until golden brown in the preheated oven, 5-10 minutes.
Garnish cutlets with cherries and serve with rice.
