Turkey Escalope with Vegetable Rice and Dill Mustard Sauce

For turkey escalopes with vegetable rice, heat oil and fry finely chopped onion until golden brown.

Place the salted and peppered turkey cutlets on top and fry on both sides.

For the vegetable rice, put rice and vegetables in a pot. Add water and bring to a boil.

Simmer on low heat until the water has evaporated. Add salt and butter. Stir vegetable rice well.

For the dill-mustard sauce, mix creme fraiche with water in a saucepan, add mustard and dill.

Arrange the turkey escalopes with vegetable rice and dill-mustard sauce on plates and serve.

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