Instructions
Follow the steps and taste along the way.
Prepare the vegetables for roasting
Preheat the oven to 220 °C. Wash the potatoes and cut them into pieces about 2 cm in size. Peel the beetroot and cut it into pieces of the same size. Toss them with 20 ml of oil, the thyme, caraway seeds, 4 g of salt, and 1 g of black pepper. Spread them out in a single layer on a baking tray.
Roast the sides and apples
Place the tray in the oven and roast for 30 minutes. Quarter the apples, remove the cores, and cut each quarter in half. Add them to the tray and roast for another 10 to 12 minutes, until the potatoes and beetroot are tender and browned at the edges.
Coat the turkey
Cut the turkey breast into four cutlets and gently pound them between two sheets of baking paper to a thickness of about 1 cm. Season them with the remaining 2 g of salt and the remaining 0.5 g of black pepper. Beat the eggs in one shallow dish. Pour the corn flour into another. Dip each cutlet first in the egg, then coat it in the corn flour.
Fry the cutlets until crisp
Heat 25 ml of oil in a large frying pan over medium heat. Fry the cutlets in two batches for about 3 to 4 minutes per side, until the crust is golden and the meat is cooked through in the center. If needed, let the pan cool briefly after the first batch so the corn crust does not brown too quickly. Transfer the cooked cutlets to a plate.
Mix the dressing and serve
In a small bowl, stir together the mustard, apple cider vinegar, and remaining 1 g of salt. Divide the roasted vegetables and apples among plates, add the turkey cutlets, and portion the dressing among the four servings. Serve straight away while the crust is crisp.
