🍽️ Turkey cutlets with fresh vegetable salad

Name: Turkey cutlets with fresh vegetable salad
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g turkey cutlets; salt; pepper (from the mill); 2 carrots; 400 g kohlrabi; 0.5 honeydew melon; 200 g spinach; 3 tbsp rapeseed oil; 0.5 tsp curry powder; 200 ml buttermilk; 2 tbsp white wine vinegar; 1 tsp sugar; cayenne pepper

315 kcal · 30 min · 4 servings

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Ingredients

500 g turkey cutlets
salt
pepper (from the mill)
2 carrots
400 g kohlrabi
0.5 honeydew melon
200 g spinach
3 tbsp rapeseed oil
0.5 tsp curry powder
200 ml buttermilk
2 tbsp white wine vinegar
1 tsp sugar
cayenne pepper

Instructions

1. Slice the turkey meat into twelve thin pieces and season them with salt and pepper.
2. Use a mandoline to slice the carrots and kohlrabi into long, thin strips. Remove the seeds and peel from the melon, then cut the flesh into thin wedges. Wash the spinach, remove any tough stems, and let it drain well.
3. Whisk the buttermilk with the vinegar, sugar, and one tablespoon of oil. Finally, season the dressing with salt, pepper, and cayenne pepper.
4. Heat the remaining oil in a large frying pan. Fry the turkey cutlets for about one to two minutes on each side and season them with curry powder.
5. Toss the spinach and vegetable strips with the buttermilk dressing and adjust the seasoning once more. Plate the salad with the melon wedges and turkey cutlets and serve.

Nutrition per serving

kcal: 315
Protein: 36 g · Fett/Fat: 9 g · Carbs: 20 g