Almond Coated Turkey Cutlets and Guacamole
Ingredients
- to garnish
- parsley
- Lime zest
- Red Pepperoncini
- For the guacamole
- ½ Lime (zested and juiced)
- 1 shallot
- 1 Tomato
- 1 Tbsp chopped parsley
- 1 Avocado
- salt
- freshly ground peppers
- For the turkey
- 2 Turkey cutlets (about 125 g)
- 2 Tbsps Pastry flour
- 1 egg
- 100 grams sliced almonds
- 2 Tbsps clarified butter
Preparation steps
For the guacamole, peel shallot and finely chop. Blanch tomato for a few seconds in boiling water and drain, peel, quarter, core and dice finely.
Halve avocado and remove pit and scoop out flesh with a spoon. Puree avocado, lime juice and lime zest and stir in shallot, diced tomatoes and cilantro and season with salt and pepper.
Season turkey cutlets with salt and pepper. Place beaten egg, flour and almonds, each in a shallow dish. Dust cutlets in flour and dip in egg and dip in sliced almonds and press in almonds to coat.
In a pan, heat clarified butter and fry turkey cutlets over medium heat on each side until crispy, for about 4 minutes.
Garnish guacamole with chopped cilantro, lime zest and roasted red pepper. Arrange turkey on a plate serve guacamole with chips.
