Baked turkey cutlets with curry and yogurt, potatoes

Discover this recipe for baked turkey cutlets with curry and yogurt, potatoes. This complete dish can be adapted according to your family's preferences: substitute turkey with chicken, veal, or pork, mix the potatoes with other vegetables of your choice... It's up to you!

For the dish

4 Turkey cutlet

1 dash Oil

1 Potato

1 pinch Salt

1 pinch Pepper

For the marinade

125 Plain stirred yogurt

1 Red Thai curry paste

1 Fish sauce (or soy sauce)

2 Lemon juice

1 Ground ginger

1 Ground coriander

Directions

Preparation of the marinade In a bowl, mix all the ingredients for the marinade. Add the turkey cutlets and mix well to coat them. If you have time, cover and refrigerate for 1-2 hours.

Preparation of the potatoes Preheat the oven to 180°C, convection (or 200°C, static). Wash the potatoes and cut them into wedges.

Cooking Oil a baking sheet with 2 tablespoons of oil. Place the cutlets in the center and arrange the potatoes around them. Season the potatoes with salt and pepper and drizzle with a few streams of oil.

To finish, bake and cook for 40 minutes. Halfway through cooking, turn the potatoes. Serve immediately, very hot.

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Baked turkey cutlets with curry and yogurt, potatoes