Turkey Cutlet Sandwich With Guacamole And Salsa - cooking recipe

Ingredients

8 oz turkey cutlets
1 None egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 None avocado, peeled and pitted
2 tsp finely chopped fresh chives
4 tsp lime juice
7 oz cherry tomatoes
1 tbsp finely chopped onion
1 tsp finely chopped red chili pepper
1/4 cup chopped cilantro
1/2 cup light olive oil
5 oz arugula leaves
2 None sourdough, whole wheat or rye rolls, halved

Preparation

Season turkey cutlets with salt and pepper. Dip each piece into the egg and then press into the panko crumbs to coat. Refrigerate 15 mins.
Meanwhile, for the guacamole, place the avocado, chives and 2 tsp of the lime juice in a bowl and mash with a fork. Season with salt and pepper.
For the salsa, squeeze the tomatoes over the sink to discard the seeds and juice. Coarsely chop the tomatoes and place into a bowl with the onion, chili pepper, cilantro and remaining 2 tsp lime juice. Stir to combine and season with salt and pepper.
Heat the oil in a large skillet on high heat. Fry the turkey pieces for 1-2 mins on each side, until golden and cooked through. Drain well on paper towels.
Layer the arugula, turkey, salsa and guacamole in the rolls.