Ginger schnitzel on fennel salad sweet and sour

Name: Ginger schnitzel on fennel salad sweet and sour
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 piece(s) (about 20 g) Ginger; 1 red chilli pepper; 2 TABLESPOONS Oil; 2 TEASPOONS liquid honey; 4 Turkey escalope (approx. 125 g each); 250 g Fennel Tuber; 3 TABLESPOONS Cider vinegar; 7-10 Tbsp salt, pepper; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 piece(s) (about 20 g) Ginger
1 red chilli pepper
2 TABLESPOONS Oil
2 TEASPOONS liquid honey
4 Turkey escalope (approx. 125 g each)
250 g Fennel Tuber
3 TABLESPOONS Cider vinegar
7-10 Tbsp salt, pepper
7-10 Tbsp Cling film

Directions

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
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
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
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
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.