Stuffed Turkey Cutlets with Salad

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Stuffed Turkey Cutlets with Salad
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
4 Turkey cutlets
1 Red onion
70 grams butter
100 milliliters Red wine
4 tablespoons lingonberry (from a jar)
2 tablespoons Fruit Vinegar
2 teaspoons cornstarch
4 slices Camembert
3 tablespoons Pastry flour
1 egg
100 grams ground almonds
200 grams mixed Lettuce
100 grams button Mushroom
3 Red wine vinegar
2 teaspoons Mustard
5 tablespoons olive oil
1 Lime
How healthy are the main ingredients?
almondolive oilCamembertMustardonionegg

Preparation steps

1.

Rinse cutlets, pat dry and cut pockets at sides. Season with salt and pepper. Peel onion and chop finely. Heat 2 tablespoons of butter and saute onion until translucent, add red wine and simmer, covered, for 5 minutes. Add cranberries and season with salt and vinegar. Whisk cornstarch with 2 tablespoons of water and add to onion mixture. Stuff mixture into cutlets and add slice of cheese to each pocket. Secure with wooden sticks.

2.

Whisk egg. Coat cutlets with flour, dip into egg and roll in almonds. Heat remaining butter in a pan and cook cutlets for about 7 minutes per side. Rinse lettuce, clean mushrooms and cut into slices. Whisk vinegar with oil and mustard, season with salt and pepper. Toss lettuce and mushrooms with the dressing. Arrange cutlets with salad on plates, garnish with lime slices and serve.