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Fennel, apple and turkey escalope salad
Portions:
4 à 6Preparation:
40 minutesCooking:
8 minutesIngredients
Quebec turkey cutlets
- 4 Québec turkey breast cutlets (about 425 g)
- 1/3 cup (80 ml) gluten-free flour or regular flour
- 1 egg
- 1/2 cup (125 ml) Rice Krispies gluten-free cereal crumbs, obtained in a blender
- 1/2 cup (125 ml) finely chopped pecans
- 1/2 teaspoon (2.5 ml) salt
- 3 tbsp (45 ml) oil, for frying
Creamy apple cider vinaigrette
- 1/2 cup (125 ml) mayonnaise
- 3 tablespoons (45 ml) apple cider vinegar
- 1 teaspoon (5 ml) honey
- 1/4 teaspoon (1.25 ml) salt
- 2 tbsp (30 ml) green onions, finely chopped
- Pepper, to taste
Fennel and apple salad
- 1 fennel bulb, thinly sliced
- 3 stalks celery, thinly sliced
- 2 Quebec Quality Honeycrisp or Empire apples, sliced
- 1/4 cup roasted pumpkin seeds
- 1 cup (250 ml) fresh parsley leaves
- 1/2 cup (125 ml) fresh mint, coarsely chopped
Preparation
Turkey cutlets
- Pour flour into first soup plate. In another bowl, lightly beat the egg. In a third bowl, combine Rice Krispies breadcrumbs, chopped pecans and salt.
- Coat turkey cutlets with flour. Shake off excess flour. Dip in egg and drain lightly. Press into breadcrumb mixture to coat well. Set aside on a plate.
- Heat oil in a large nonstick skillet over medium-high heat. Cook turkey cutlets one or two at a time, 2 minutes per side, until golden brown and cooked in the center. Add oil as needed to cook remaining cutlets. Pat dry on paper towels.
Creamy apple cider vinaigrette
- In a small bowl, using a whisk, combine all dressing ingredients.
Fennel and Quebec apple salad
- In a salad bowl, gently toss all salad ingredients with the creamy vinaigrette. Serve with turkey cutlets.
Portions:
4Preparation:
20 minutes
Starters and side dishes
,
Lunchtime
,
Summer recipes
Ambrosia apple and rutabaga salad
Portions:
6Cooking:
22 min.
Starters and side dishes
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Main courses
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Summer recipes
OKA Apple and Cheese Flamiche Tart
Portions:
4-6Preparation:
25 minutesCooking:
40-45 minutes