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Ingredients
Stuffed Turkey Cutlets with Salad
- Ingredients
- 4 Turkey cutlets
- 1 Red onion
- 70 grams butter
- 100 milliliters Red wine
- 4 Tbsps lingonberry (from a jar)
- 2 Tbsps Fruit Vinegar
- 2 tsps cornstarch
- 4 slices Camembert
- 3 Tbsps Pastry flour
- 1 egg
- 100 grams ground almonds
- 200 grams mixed Lettuce
- 100 grams button Mushroom
- 3 Red wine vinegar
- 2 tsps Mustard
- 5 Tbsps olive oil
- 1 Lime
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.
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.