Crispy Turkey Cutlets with Salad with Beets
- For the turkey
- 4 Turkey cutlets (each about 100 grams or 3 1/2 ounces)
- 6 tablespoons Sunflower seed
- 80 grams ground Walnut
- 30 grams breadcrumbs
- 2 small eggs
- 3 tablespoons Pastry flour
- 4 tablespoons butter
For the turkey, beat the eggs in a shallow bowl. Mix the sunflower seeds, ground walnuts and breadcrumbs in a separate bowl. Cut the turkey into strips, season with salt and pepper and coat with flour. Dip the strips in the egg and coat evenly with the breading. Heat the butter in a pan and fry the turkey until golden brown.
For the salad, separate the lettuce leaves, rinse and spin dry. Cut the beet into quarters and then into thin strips. Rinse the apples, quarter and core, then slice into thin strips. For the dressing, stir the yogurt with milk and vinegar and season with sugar, salt and pepper to taste. Stir in the chives, then spread the sauce on plates. Arrange the lettuce on the plates, top with the beet and apple strips. Distribute the turkey slices on the salad, sprinkle with chives and sunflower seeds and serve.