Name: Turkey Cutlets with Potato Crust
Total time: 35 min
Yield: 2
Ingredients: 300 grams Potatoes; Iodized salt; 2 Turkey cutlets; 1 teaspoon Sunflower oil; 60 grams Edam cheese; 1 generous pinch ground ginger; 1 bunch fresh Fresh herbs

Preparation steps

Step 1/4

Scrub potatoes thoroughly and cook in salted water until al dente. Drain, let cool and peel.

Step 2/4

Rinse turkey cutlets and pat dry. Flatten gently and season with iodized salt. Heat sunflower oil in a nonstick skillet and cook turkey cutlets for about 2-3 minutes per side. Remove from the pan and keep warm.

Step 3/4

Grate potatoes and cheese coarsely and mix in a bowl. Season with iodine salt and a little ginger powder. Rinse herbs, shake dry, finely chop leaves and mix with potato mixture.

Step 4/4

Spread potato crust on turkey cutlets and bake in preheated oven at 200°C (approximately 400°F) (gas mark 2-4) for about 10 minutes. Remove from the oven and arrange on plates. Serve with green salad, if desired.