Hazelnut Breaded Turkey Cutlets with Salad and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Turkey cutlets (each 140 grams)
- salt
- freshly ground peppers
- 3 Tbsps Pastry flour
- 2 eggs
- 60 grams breadcrumbs
- 2 Tbsps ground Hazelnuts
- sunflower oil (to fry)
- Endive
- 150 grams Chanterelle
- 2 scallions
- 3 Tbsps olive oil
- ½ organic lemon (juice and zest)
- 1 tsp honey
- 1 handful Beet sprouts
- lingonberry (at will)
Preparation steps
1.
Rinse cutlets, pat dry and pound flat as needed. Season with salt and pepper and coat with flour. Pull through beaten eggs. Mix crumbs with nuts and coat cutlets with it. In hot oil, fry until golden brown on each side for 2-3 minutes.
2.
Rinse, trim and pluck lettuce as small as needed. Brush chanterelles thoroughly. Rinse and trim scallions, cut into thin rings and fry in hot oil with mushrooms for about 2 minutes. Remove from heat, add lemon juice, zest and stir in honey and season with salt. Place together with lettuce and sprouts on plates and top with sliced cutlets. Serve with lingonberry sauce as desired.
