Turkey Cutlet with Smoked Salmon
Putenschnitzel mit Lachsschinken und Zucchini-Möhren-Gemüse: Elegantes Schnitzel nach Art des italienischen Saltimbocca, das kaum Fett hat.
Ingredients
- 7 oz Carrots (2 medium)
- 8 oz Zucchini (1 medium)
- 3 scallions
- 28 oz Turkey Cutlets (8 cutlets)
- 4 Sage leaves
- 1.7 oz Sun-dried tomatoes (in oil)
- 4 slices Smoked Salmon
- 2 tbsp olive oil
- 0.5 lemon
- Salt
- Pepper
Instructions
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1.
Wash and peel the carrots. Wash and prepare the zucchini. Cut the carrots and zucchini separately into very fine strips (julienne).
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2.
Prepare the scallions, wash them, and cut them into fine rings.
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3.
Pound the turkey cutlets flat with plastic wrap or a freezer bag using a meat mallet or rolling pin.
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4.
Wash, dry, and pick 12 leaves from the sage stems. Drain the sun-dried tomatoes and cut them into strips.
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5.
Top each cutlet with 1 sage leaf and 1/2 slice of smoked salmon, and secure both with a toothpick. Chop the remaining sage.
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6.
Heat 1 tbsp of oil in a pan and sear the cutlets on both sides for 1 minute over high heat. Remove and keep warm in the oven at approximately 100°C (80°C convection, Gas: Level 1).
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7.
Wipe out the pan with kitchen paper. Heat the remaining oil in it, add the carrot strips and scallions, and sauté over high heat for 1 minute.
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8.
Add the zucchini and sauté for another minute.
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9.
Add the tomatoes and sage. Squeeze in 2 tbsp of lemon juice. Season the vegetables with salt, pepper, and lemon juice.
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10.
Arrange the vegetables on a plate, place the turkey cutlets on top, and pour the released meat juices over them.
