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🍽️ Crispy Turkey Cutlets with Almond Crust and Fresh Avocado Dip

580 kcal · 30 min · 4 servings

Ingredients

• Parsley
• Lime zest
• red chili peppers
• 0.5 lime (juice and zested peel)
• 1 shallot
• 1 tomato
• 1 tbsp chopped parsley
• 1 avocado
• salt
• pepper (from the mill)
• 2 turkey schnitzels (approx. 125 g each)
• 2 tbsp flour
• 1 egg
• 100 g sliced almond kernels
• 2 tbsp ghee

Instructions

1. 1. Peel the shallot and chop it very finely.
2. 2. Pour boiling water over the tomato briefly to blanch it (cook briefly in boiling water).
3. 3. Remove the softened skin of the tomato.
4. 4. Cut the peeled tomato into quarters and remove the inside with the seeds.
5. 5. Dice the tomato flesh finely.
6. 6. Cut the avocado in half and remove the pit.
7. 7. Carefully scoop out the avocado flesh with a spoon.
8. 8. Place the avocado flesh, the juice of one lime, and the grated zest of one lime into a blender.
9. 9. Blend the mixture until smooth.
10. 10. Stir the finely chopped shallot and the diced tomato into the avocado cream.
11. 11. Finely chop a few fresh parsley leaves and add them.
12. 12. Season the dip with salt and pepper to taste.
13. 13. Season the turkey cutlets on both sides with salt and pepper.
14. 14. Loosely beat one egg on a flat plate.
15. 15. Coat the cutlets in flour first and shake off any excess flour.
16. 16. Then dip the floured cutlets into the beaten egg.
17. 17. Finally, press the cleaned cutlets into the almond flakes until they are completely covered.
18. 18. Press the coating firmly to ensure it sticks well.
19. 19. Heat ghee (clarified butter) in a frying pan.
20. 20. Fry the cutlets on medium heat for about 4 minutes on each side until golden brown.
21. 21. Spoon the finished avocado dip into a bowl.
22. 22. Garnish the dip as you like with fresh herbs or lime wedges.
23. 23. Serve the crispy turkey cutlets hot together with the dip.

Nutrition per serving

• kcal: 580
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 18 g