Instructions
Follow the steps and taste along the way.
Roast the potatoes
Preheat the oven to 220 °C. Wash the potatoes and cut them into pieces about 2 cm in size. Toss them with 15 ml rapeseed oil, 2 g salt, and half the black pepper. Spread them in a single layer on a baking sheet and roast for 30–35 minutes, turning them halfway through; they should be golden and tender in the middle.
Prepare the salad
Trim the fennel, cut off the tough base, and slice it as thinly as possible. Peel the orange with a knife, removing the white pith as well, and cut the flesh into pieces. Mix the lemon juice, Dijon mustard, olive oil, and 1 g salt. Pour the dressing over the fennel and orange and toss gently.
Prepare the cutlets for breading
Cut the turkey breast into four slices and gently pound them between two pieces of baking paper to a thickness of about 1 cm. Season both sides with the remaining 2 g salt and the rest of the pepper. Set out three plates: one with flour, one with the beaten egg, and one with breadcrumbs.
Bread and fry the turkey cutlets
Coat each slice first in flour, then in egg, and finally in breadcrumbs; press the breadcrumbs on only lightly so the coating stays airy. Heat half the rapeseed oil in a large frying pan over medium-high heat. Fry the cutlets two at a time for about 3 minutes on each side, until golden, adding the remaining oil as needed. The meat must reach at least 74 °C in the thickest part.
Finish and serve
Chop the parsley and stir it into the fennel salad. Check the roasted potatoes with a fork, and let the cutlets rest on a plate for 2 minutes after frying, uncovered, so the coating does not soften. Serve the potatoes and cutlets hot with the salad, which should remain fresh and tangy.
