Turkey Cutlets with Herbs
Herb-Breaded Turkey Cutlets with Three-Tomato Salad
Ingredients
turkey cutlets (thin slices)
6
garlic (minced)
4 cloves
lemon juice
2
lemon zest (grated)
1
bread (2-3 day old)
to taste
eggs (beaten)
3-4
fresh herbs (thyme, parsley, sage, chives, oregano)
to taste
vine-ripened tomatoes
4
cherry tomatoes (red)
100 g
cherry tomatoes (yellow)
100 g
pesto
1 tbsp
olive oil
1 tbsp
salt
to taste
pepper
to taste
Instructions
1
Marinate the turkey
In a large bowl, combine the turkey cutlets with salt, pepper, garlic, and lemon juice. Set aside.
2
Prepare the breadcrumb mixture
In a food processor, blend the bread with the herbs and lemon zest. Transfer to a bowl, and place the beaten eggs in a separate bowl.
3
Coat the cutlets
Dip each cutlet in the beaten eggs, followed by the breadcrumb mixture. Place the coated cutlets in a container, layering with parchment paper between them.
4
Fry the cutlets
Fry the cutlets in hot oil until golden brown, keeping them frozen until ready to cook.
5
Assemble the salad
Slice the vine-ripened tomatoes and halve the cherry tomatoes. Toss with the pesto and olive oil. Season with salt and pepper.
