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Categories:
turkey cutlets egg avocado fresh chives lime juice tomatoes onion red chili pepper cilantro light olive oil arugula sourdough
Viewed: 48 - Published at: 7 years agoIngredients
- 8 oz turkey cutlets
- 1 None egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 None avocado, peeled and pitted
- 2 tsp finely chopped fresh chives
- 4 tsp lime juice
- 7 oz cherry tomatoes
- 1 tbsp finely chopped onion
- 1 tsp finely chopped red chili pepper
- 1/4 cup chopped cilantro
- 1/2 cup light olive oil
- 5 oz arugula leaves
- 2 None sourdough, whole wheat or rye rolls, halved
Method
- Season turkey cutlets with salt and pepper. Dip each piece into the egg and then press into the panko crumbs to coat. Refrigerate 15 mins.
- Meanwhile, for the guacamole, place the avocado, chives and 2 tsp of the lime juice in a bowl and mash with a fork. Season with salt and pepper.
- For the salsa, squeeze the tomatoes over the sink to discard the seeds and juice. Coarsely chop the tomatoes and place into a bowl with the onion, chili pepper, cilantro and remaining 2 tsp lime juice. Stir to combine and season with salt and pepper.
- Heat the oil in a large skillet on high heat. Fry the turkey pieces for 1-2 mins on each side, until golden and cooked through. Drain well on paper towels.
- Layer the arugula, turkey, salsa and guacamole in the rolls.
