Turkey Cutlets with Vegetable Rice

A bean recipe for every taste:

Rinse, dry and dice turkey breast. Drain pineapple, reserving juice, season with salt, pepper and curry.

Chop the flesh. Marinade meat for 30 minutes. Heat oil, lightly fry turkey breast cubes in it, add marinade and simmer on low heat for 10 min. Season the sauce with salt and freshly ground pepper. Steam the beans in the vegetable soup for 10 minutes until soft. Skin and core the beef tomatoes and cut into cubes. Add to the beans together with the pineapple pieces and cook for about 2 minutes. Add long-grain rice with turmeric to salted water, bring to the boil and cook in a closed saucepan at low temperature for about 12 minutes.

Mix with vegetables and turkey cutlets and serve.

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