Nutrients, Calories, Benefits of Cutlets, Turkey, 2-22

Required products :

• 1 bunch kale (or spinach) chopped and blanched
• 1 teaspoon fresh basil leaves
• 1/2 teaspoon olive oil + more to spread on bread
• 1/4 tea cup grated Parmesan cheese
• 1/4 tea cup walnuts
• 1 clove garlic
• 1 pita chabat
• 500 grams of turkey breast, sliced, pre-cooked
• 1 large tomato, cut into slices
• 180 grams of fresh mozzarella, sliced

Method of preparation :

Prepare the pesto - put the blanched kale, basil, olive oil in a blender and pulse several times to combine. Add the walnuts, garlic, salt and blend to make a pesto.

Cut the bread lengthwise and spread with pesto. Spread the meat, tomatoes and mozzarella on top. Brush with olive oil.

Bake until the cheese is melted in a pan or in a sandwich maker.

A different combination for a sandwich of wholemeal baguette with green apple, creamy Brie cheese and pieces of turkey meat.

Required products :

• 1 grainy smith apple, cut into thin slices
• 1 teaspoon lemon juice
• 1 wholemeal baguette
• 4 lettuce leaves
• 1 cup turkey meat (fillet), cut into pieces
• 50-60 grams of brie cheese, thinly sliced
• 4 teaspoons Dijon mustard

Method of preparation :

Mix the apple slices with the lemon juice in a small bowl.

Cut the baguette in the middle and remove the soft inside, save it for another use.

To cook the turkey meat, put it in a small saucepan with 1 cup of water and wait for it to boil. Reduce heat, cover and simmer for 20-25 minutes or until done. Then take it out on a plate, leave it to cool and cut it into pieces.

Put in the baguette a lettuce leaf, pieces of turkey, brie cheese and apple slices. Sprinkle with mustard and close the sandwich. Serve immediately or pack and refrigerate, where you can store up to 4 hours.

Have a good time!

Required products :

• 170 grams of whole grain fusilli (or other types of pasta)
• 3 cups broccoli florets
• 2 cups roasted turkey or chicken, cut into small pieces
• 1 cup cherry tomatoes, cut in half
• 3/4 cup pesto
• 1 tablespoon lemon juice
• pinch of salt
• 1/4 cup parmesan, grated
• 1/4 teaspoon ground black pepper

* A tea cup is used to measure the quantities.

Method of preparation :

Cook the fusilli in boiling water for 3 minutes less than the instructions on the package. Add the broccoli florets and continue cooking until the products are soft. Then strain them and return to the pan. Add the turkey meat (or chicken), tomatoes, pesto, lemon juice and salt and stir. Serve in 4 plates and garnish with parmesan and black pepper.

Enjoy your meal!