Pasta Salad with Shrimp and Breaded Turkey

Pasta Salad with Shrimp and Breaded Turkey
1 hr


for 8 servings
For the turkey
400 grams Turkey cutlets
as needed Pastry flour
2 Eggs
40 grams Corn flakes
30 grams Shredded coconut
Vegetable oil (for cooking)
For the salad
500 grams Farfalle
1 bunch flat-leaf Parsley
5 tablespoons White vinegar
2 tablespoons coarse Mustard
6 tablespoons Vegetable oil
freshly ground pepper
For the shrimp
2 tablespoons Olive oil
1 Garlic clove
200 grams Shrimps (raw, shelled)
1 both red and yellow Bell pepper
100 grams Peas
1 bunch Arugula
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Preparation steps

Step 1/4

For the turkey: Cut turkey into bite-sized pieces and season with salt and pepper, then dust with flour. Whisk eggs in a deep dish. Crumble cornflakes lightly and mix with coconuts. Dip turkey pieces into eggs and roll in cornflake and coconut mixture. Heat oil to 170 °C (approximately 340°F) and cook turkey pieces until golden brown on all sides. Drain on paper towels.

Step 2/4

For the salad: Cook pasta in plenty of salted water according to package instructions until al dente. Drain and rinse in cold water, drain well. Rinse parsley, shake dry and pluck off leaves. Chop finely adn combine with parsley. Whisk vinegar with mustard and oil, season with salt and pepper and toss pasta with the dressing.

Step 3/4

For the shrimp: Heat olive oil in a pan. Peell garlic and squeeze through a garlic press. Cook  shrimp for 2-3 minutes and add garlic to the pan.  

Step 4/4

Quarter bell peppers, remove seeds and ribs and chop. Blanch peas in boiling salted water for 1 minute, drain and rinse in cold water, drain well. Rinse and spin dry arugula, tear into smaller pieces. Combine all salad ingredients and mix well. Arrange on plates and serve.