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🍽️ Quick Turkey Cutlets with Peach-Cucumber Salsa

338 kcal · 30 min · 4 servings

Ingredients

• 125 g Peaches (1 Peach)
• 200 g small salad cucumber (1 small salad cucumber)
• 4 sprigs dill
• 2 tbsp white balsamic vinegar
• salt
• pepper
• 1 pinch chili flakes
• 2 tbsp olive oil
• 320 g turkey schnitzel (2 turkey schnitzel)
• 1 tbsp rapeseed oil

Instructions

1. 1. Wash the peaches thoroughly.
2. 2. Halve the peaches and remove the pits.
3. 3. Dice the peach flesh into fine cubes.
4. 4. Wash the cucumber under running water.
5. 5. Dry the cucumber with a kitchen towel.
6. 6. Dice the cucumber into fine cubes.
7. 7. Wash the dill sprigs under cold water.
8. 8. Shake the dill dry to remove excess water.
9. 9. Chop the dill into coarse pieces.
10. 10. Add vinegar, salt, pepper, and chili flakes to a small bowl.
11. 11. Stir the olive oil into the spice mixture.
12. 12. Whisk the mixture until the salt has dissolved.
13. 13. Add the diced peaches to the vinegar mixture.
14. 14. Add the diced cucumber.
15. 15. Add the chopped dill.
16. 16. Mix all salsa ingredients well together.
17. 17. Rinse the turkey cutlets under cold water.
18. 18. Pat the cutlets completely dry with kitchen paper.
19. 19. Season the cutlets on both sides with salt.
20. 20. Season the cutlets on both sides with pepper.
21. 21. Heat the rapeseed oil in a non-stick pan.
22. 22. Place the turkey cutlets in the hot pan.
23. 23. Fry the cutlets for about two minutes on the first side.
24. 24. Turn the cutlets over.
25. 25. Fry the cutlets for another two minutes on the second side.
26. 26. Remove the cooked cutlets from the pan.
27. 27. Place the peach-cucumber salsa on the plates.
28. 28. Place the turkey cutlets on top of the salsa.

Nutrition per serving

• kcal: 338
• Protein: 40 g · Fett/Fat: 16 g · Carbs: 6 g