Turkey Cutlets with Lemons and Carrots
Ingredients
Preparation steps
Rinse and peel the carrots and cut into thin slices. Peel and finely chop the onions. Rinse the lemons and wipe dry. Zest the lemons. Sqeeze the juice of one, then peel the others and cut into wedges.
Cook the rice in 200 ml (approximately 7 ounces) of boiling water, covered, about 20 minutes. Rinse the turkey, pat dry and fry about 1 minute on each side in hot oil. Season with salt and pepper. Briefly fry the lemon wedges. Remove all from the pan.
Fry the onions and carrots fry for about 5 minutes. Add 100 ml (approximately 3 ounces) of water and lemon juice. Bring to a boil. Add the lemon zest. Season with salt, pepper and sugar. Add the lemon wedges and turkey back in and finish cooking, about 3-4 minutes. Serve with the rice and garnish with chervil (or parsley).
