ingredients

200 g of fine turkey cutlets
5 rice leaves
1/2 red onion
1/2 red pepper
1/2 green pepper
1 medium carrot
1 tbsp. to s. liquid honey
1 1 tbsp. to s. olive oil
10 celery leaves
1 tbsp. to c. fine mignonnette
Fine salt

Equipment

1 nonstick skillet
1 grid
1 salad bowl

Steps

Crunchy Cornets with turkey

1- In advance : generously salt the cutlets, put them on the inclined rack, let disgorge at least 30 min.

2- During this time : without peeling, cut the peppers into thin strips. Scrape, wash, cut the carrot into thin sticks. Peel and thin the red onion. Mingle everything in the bowl.

3- Cook : wipe the cutlets. Lay them in the pan on 1 tbsp. to c. hot oil, let it brown quickly. Add honey, turn around, brown briefly. Roll them in the caramelized juice to coat them; remove, cut into strips. On very low heat, add 2 tbsp. to s. of water, mignonette, 1 cuil. of oil, salt, turn 30 s, mix with vegetables.

4- Assemble : on the board, wet each sheet of rice to soften it. Cut it in half. Place on each half-moon a celery leaf, a bundle of vegetables mixed with turkey strips, and roll up into a cone. Divide the remaining sauce.