Turkey Escalope with Coconut Crust

For the turkey cutlets with coconut crust, first peel the ginger and finely grate it into a bowl with the vegetable grater. Be sure to use the juice that comes out.

Mix in the coconut oil, honey and soy sauce.

Preheat the oven to 200 °C on the grill function.

Season the turkey cutlets with salt and pepper and sear them briefly on both sides in a pan in the olive oil so that they can take color.

Place them in a baking dish greased with sesame oil and coat with the mixture.

Place the baking dish in the upper part of the oven and bake the turkey cutlets with coconut crust for about 5 minutes, allowing the mixture to crisp up on top.

Remove from the oven and serve immediately.

Preparation Tip:

The turkey escalopes with coconut crust are best served with basmati rice.

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