Horseradish Turkey Cutlets with Vegetables
Ingredients
- Ingredients
- 4 Turkey cutlets (each about 120 grams)
- 2 Tbsps grated Horseradish (from a jar)
- 1 bunch carrots
- 1 white Daikon radish
- 4 Tbsps vegetable oil
- 1 tsp granulated Vegetable broth
- salt
- freshly ground peppers
- 1 bunch parsley
- sugar
Preparation steps
Rinse and pat dry meat, coat with horseradish on both sides and set aside. Peel and rinse carrots, cut into thick slices. Peel and rinse radish, cut into 1 cm cubes (approximately 1/2 inch).
Heat 2 tablespoons of oil in a saucepan. Saute carrots and radish for 2 minutes on medium heat. Add granulated broth and 50 ml (approximately 1/5 cup) of water. Simmer vegetables, covered, on very low heat for about 15 minutes or until al dente.
Pat dry cutlets with paper towels and season lightly with salt and pepper. Heat remaining oil in a nonstick skillet. Cook cutlets for 3 minutes per side on medium heat.
Rinse parsley, shake dry and pluck off leaves, chop coarsely. Season carrots and radish with salt, pepper and 1 pinch of sugar, add parsley. Arrange turkey cutlets and vegetables on plates. Serve with mashed potatoes and beer, if desired.
