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Turkey Cutlets with Potato Crust

Turkey Cutlets with Potato Crust
538
calories
Calories
35 min.
Preparation
moderate
Difficulty

Ingredients

for 2 servings
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
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Preparation steps

1

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

2

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.

3

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.

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.