Ginger schnitzel on fennel salad sweet and sour

Ingredients

Directions

1. 1

   For the marinade, peel and finely chop the ginger. Clean the chillies, halve lengthwise, remove seeds, wash and finely dice. Mix 1 tbsp. oil, ginger, chilli and 1 tsp. honey.

2. 2

   Wash the turkey escalopes, dab dry and cut into 3 pieces. Knock flat between two layers of cling film, e.g. with a pot bottom. Place in the marinade and marinate for approx. 1 hour.

3. 3

   Clean and wash the fennel. Put the fennel greens aside. Slice or cut the fennel into thin slices. Mix vinegar, 1 tsp honey, salt and pepper. Fold in 1 tablespoon of oil. Mix with fennel and fennel greenery.

4. 4

   Heat a large coated pan. Fry the escalopes in it in portions on each side for 1-2 minutes, season with salt and keep warm. Deglaze the frying set with 1⁄4 l water, bring to the boil and simmer for 3-4 minutes.

5. 5

   Season to taste with salt and pepper. Serve the cutlets with the stock and the fennel salad. Serve with a small portion of basmati rice sprinkled with chilli flakes.