Schnitzel Turkey with pineapple

1 PCs leeks

3 tbsp. vegetable oil

50 g cashews (ground)

3 tbsp. pineapple (canned, diced)

1 curry - a pinch

4 PCs schnitzel Turkey

salt, pepper - to taste

100 ml chicken broth

150 g sour cream

Peel, wash, cut into thin rings leek and simmer 1 table spoon of vegetable oil. Mix with nuts and pineapple, add curry and a little cool.

Salt and pepper the steak. To make the meat pockets, fill them with a mixture of vegetables and pineapples. Secure the edges with a wooden toothpick. Fry chicken in vegetable oil on each side until Golden brown (4 min).

Remove from the pan and place in a warm place. Mix the juice from the roast with the broth, add sour cream, lightly boiled down and season with salt and pepper. Put the meat in the dish, pour the sauce.