Crispy Turkey Cutlets with Golden Potatoes and Fennel Salad

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.