Turkey Cutlets in Lemon Sauce with Red Lentils
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 300 kcal | (14 %) |
Ingredients
- Ingredients
- 8 small Turkey cutlets (each about 50-60 grams)
- salt
- freshly ground pepper
- 40 grams Red lentils
- 2 lemons (Including 1 organic)
- 3 Tbsps clarified butter
- 125 milliliters clear Broth (Instant)
- 2 Tbsps light sauce thickener
- 1 sprig Lemon balm
- 1 pinch sugar
- 500 grams Broccoli
- 1 Tbsp blanched almonds
Preparation steps
Flatten turkey cutlets and season with salt and pepper. Cook red lentils in lightly salted water for 4-5 minutes. Drain well. Rinse 1 lemon, pat dry and peel thinly, then cut the peel into thin strips. Squeeze juice from both lemons.
Heat clarified butter in a pan and cook turkey cutlets for 2-3 minutes per side. Remove from the pan and keep warm. Deglaze pan drippings with lemon juice and broth, add cornstarch and thicken sauce, whisking.
Rinse and pat dry lemon balm leaves. Set some leaves aside for garnishing and chop the rest. Add together with lentils to the sauce. Season with salt, pepper and sugar.
Add turkey cutlets to the sauce and cook for 10 minutes on low heat. Rinse broccoli and divide into florets. Cook broccoli in lightly salted boiling water for about 10 minutes.
Toast almonds in a dry pan. Drain broccoli and combine with almonds. Arrange turkey cutlets with lentils and broccoli on plates and sprinkle with lemon strips. Garnish with lemon balm leaves and serve. If desired, serve with spaghetti.
