FRIJE

Instructions

• 1.   Before starting
  Read all the steps, gather the necessary ingredients and utensils, and rinse the fruits and vegetables!
• 2.   The potatoes
  Tip: Use a kettle if necessary to heat the water faster!
  Bring a pot of salted water to a boil to cook the potatoes.
  Peel and cut the potatoes into pieces (about 2 cm).
  Place them in the boiling water and cook for 10 to 12 minutes until they are tender (but not mashed).
  Once cooked, drain them and rinse them under cold water.
• 3.   The turkey cutlets
  In a skillet, heat a drizzle of olive oil (unless it is non-stick) over medium-high heat.
  Season the turkey cutlets with salt and pepper.
  When the oil is hot, sear the cutlets for 1 minute on each side to brown them. Reduce the heat to medium and continue cooking for 2 to 3 minutes on each side until they are cooked through, then transfer them to a plate.
  In the same skillet, add a small amount of water. For more flavor, add crumbled bouillon cube with your fingers (but do not add too much salt, as it already contains salt). Boil for 1 minute to deglaze the pan and create a small cooking juice. Pour this juice over the cutlets.
• 4.   The salad
  In a salad bowl, gradually add the following ingredients:
  Dice the cucumber and tomato.
  Grate the carrot.
  When the potatoes are cooked, add them to the salad bowl.
  Then add olive oil and your choice of vinegar. Season with salt and pepper. Mix well.
• 5.   The fresh sauce
  Cut the shallot in half, peel it, and finely chop it.
  Remove the basil leaves from the stems and finely chop them.
  In a bowl, mix the basil, shallot, a drizzle of olive oil, and the cream cheese. Season with salt and pepper. Mix well.
• 6.   Serve the turkey cutlets with the potato salad topped with the fresh basil sauce.

Nutritional information *