John Myers
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Colorful Salad with Turkey in Panko / Sesame Crust
The perfect colorful salad with turkey in panko / sesame crust recipe with a picture and simple step-by-step instructions.
For the salad dressing
- 1 tbsp Honey
- 1 tsp Honey dijon mustard
- 1 pinch Sugar
- Balsamic vinegar
- Oil
- Salt
- Pepper
For turkey in panko / sesame crust
- 1 Lemongrass
- 2 Turkey breast fillet
- Panko flour
- Sesame
- Flour
- Eggs
- Soy sauce
- Teriyaki sauce
For the colorful salad
- Pine nuts
- Mini mozzarella balls
- Cocktail tomatoes
- Basil leaves
- Mixed salad
- Wooden skewers
- First cut the turkey breast fillet into strips. It is best to soak the turkey in the teriyaki / soy sauce and lemongrass the day before. This makes the turkey nice and tender and absorbs the Asian taste. Then remove the turkey and season again briefly with salt and pepper.
- For the breading, turn the turkey first in flour, then in the beaten egg and finally in the panko / sesame mixture. Then fry in the pan until golden brown.
- For the salad dressing, mix all ingredients (amount according to feeling) and stir until foamy. Alternate the mozzarella balls with the cocktail tomatoes and the fresh basil leaves on the skewers. Wash and pluck the lettuce. Briefly toast the pine nuts in the pan and then pour them over the salad.
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