Turkey escalope in Panko herb breading with spring pasta salad

Name: Turkey escalope in Panko herb breading with spring pasta salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Penne Rigatoni; 7-10 Tbsp Salt; 1 collar flat leaf parsley; 1 Bed of garden cress; 1 Organic Lemon; 80 g Panko (Japanese breadcrumbs); 50 g Almond kernels without skin; 1 collar Radishes; 50 g Baby leaf spinach; 3 Stem(s) Lemon balm; 150 g Whole milk yoghurt; 50 ml Vegetable broth; 50 g Salad cream (36 % fat); 7-10 Tbsp Pepper from the mill; 360 g Turkey Breast; 2 Eggs (size M); 50 g Flour; 2 TABLESPOONS clarified butter; 2 Freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Penne Rigatoni
7-10 Tbsp Salt
1 collar flat leaf parsley
1 Bed of garden cress
1 Organic Lemon
80 g Panko (Japanese breadcrumbs)
50 g Almond kernels without skin
1 collar Radishes
50 g Baby leaf spinach
3 Stem(s) Lemon balm
150 g Whole milk yoghurt
50 ml Vegetable broth
50 g Salad cream (36 % fat)
7-10 Tbsp Pepper from the mill
360 g Turkey Breast
2 Eggs (size M)
50 g Flour
2 TABLESPOONS clarified butter
2 Freezer bag

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Meanwhile wash parsley, shake dry and chop finely. Cut cress from the bed. Wash lemon hot, grate dry, finely grate peel, halve lemon and squeeze juice.
2
Mix half of the peel, parsley and cress with Panko. Roast the almonds in a pan without fat until golden brown. Let them cool down on a flat plate.
3
Clean, wash, drain and slice the radishes. Clean, wash and spin-dry spinach. Wash lemon balm, shake dry and cut into fine strips. Mix with yoghurt, stock, salad cream, half the lemon peel and 1 tbsp. lemon juice.
4
Season to taste with salt and pepper. Drain the pasta, rinse with cold water and drain. Mix with yoghurt dressing and radishes in a large bowl. Coarsely chop the almonds and fold in the spinach.
5
Wash the meat, dab dry and cut into thin cutlets weighing approx. 30 g. If necessary, tap flatter between 2 freezer bags. Season meat with salt and pepper. Whisk eggs. Turn escalopes one after the other first in flour, then in the whisked egg and finally in the Panko herb breading and press lightly.
6
Heat the clarified butter in 2 portions in a large pan. Fry the cutlets in it in 2 portions on both sides until golden brown. Keep ready fried escalopes warm. Season salad with salt and pepper and arrange cutlets on plates.