Turkey schnitzel with apricot and carrot sauce

1.

Peel the carrots and cut into thin, diagonal slices. Peel the onions and finely dice them. Wash the meat, pat dry and cut in half

2.

Prepare rice in boiling salted water according to the instructions on the packet. Heat the oil in a large pan, fry the meat for about 2 minutes on each side, then season with salt and pepper. Remove and keep warm

3.

Steam the onions and carrots in the frying fat while turning over a medium heat for about 4 minutes. Add the jam, stock and orange juice, bring to the boil and simmer for 3–4 minutes. Season with salt and pepper. Stir the parsley into the carrots. Drain the rice, each with 2 slices of meat andArrange the vegetables in bowls. Roughly pluck the rest of the parsley over it