Carrots (200 grams)
Zucchini (250 grams)
Turkey cutlets (about 40 grams each)
- 4 sprigs
- 1 ounce
sun-dried Tomatoes (in oil)
- 4 slices
- 2 tablespoons
Rinse and peel carrots. Rinse and peel zucchini. Cut carrots and zucchini separately into very fine strips (julienne).
Trim scallions, rinse and cut into thin rings.
Pound turkey cutlets flat between sheets of plastic wrap or in a freezer bag with a mallet or a pan.
Rinse sage, shake dry and pluck 12 leaves from the stems. Drain the sun-dried tomatoes and cut into strips.
Top each cutlet with 1 sage leaf and 1/2 slice of prosciutto stuck with a toothpick. Chop remaining sage.
Heat 1 tablespoon oil in a skillet and fry the cutlets in on each side for 1 minute over high heat, take out and keep warm in the oven at about 100°C (fan 80°C, gas mark 1) (approximately 210°F/convection 175°F).
Wipe skillet with a paper towel. Heat the remaining oil, add carrots and scallions and cook over high heat, stirring for 1 minute.
Add zucchini and fry 1 more minute.
Add tomatoes and sage. Squeeze lemon and measure 2 teaspoons lemon juice. Season vegetables with salt, pepper and lemon juice.
Distribute vegetables on plates, then place the turkey cutlets on top and drizzle with juices from the skillet.