Hazelnut Breaded Turkey Cutlets with Salad and Mushrooms

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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 tablespoons Pastry flour
2 eggs
60 grams breadcrumbs
2 tablespoons ground Hazelnuts
sunflower oil (to fry)
Endive
150 grams Chanterelle
2 scallions
3 tablespoons olive oil
½ organic lemon (juice and zest)
1 teaspoon honey
1 handful Beet sprouts
lingonberry (at will)
How healthy are the main ingredients?
salteggEndiveChanterelleolive oillemon

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.