For the turkey fillet with fisole salad, preheat the oven to 200 degrees. Roast the mit kanüsse in a coated pan without adding fat for about 5 minutes. Let cool down!
Clean and wash the green beans and cook them in salted water for about 5 minutes. Drain and rinse under cold water. Cut the cocktail tomatoes in half and mix them with the green beans and the arugula in a bowl.
Toast the bread slices in the toaster. Then grind them finely. Finely grate the Grana Padano. Grate the zest of the lime. Combine the cheese, lime rasp and bread rasp in a deep dish.
Add freshly ground pepper to taste. Beat the 2 eggs together in another deep plate. Put the flour on another plate.
Line a baking sheet with baking paper. Wash the turkey fillet and pat dry. Dredge the turkey fillet first in flour and pat it down, then dredge it in egg and then dredge it in the bread and cheese mixture. Repeat this with the other fillets. Season with pepper and salt.
Place the turkey fillets on the baking paper and bake in the preheated oven at 200 degrees. Squeeze half a lime. Cut the other half into pieces.
Mix balsamic vinegar, lime juice, olive oil and mustard to make a dressing. Pour the dressing over the green beans, rocket and cocktail tomatoes. Then mix through the pecans.
Then serve the breaded turkey filet with green bean salad and lime!
Preparation Tip:
The turkey fillet with fisole salad is particularly tasty because the breading alone brings a change from other breadings by the cheese and the dark bread crumbs. Instead of the turkey fillet you can also use other meat for it.
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