Apple celery pasta salad with thick coated turkey or chicken breast shreds
250 g four-eggs Spindle,
150 g apples,
150 g celery,
150 g colour pepper,
2,5 dl yoghourt,
0,5 dl olive oil,
salt, ground pepper, juice of 1,5 lemons, 20 g honey,
green salad as needed,
250 g turkey breast or chicken breast,
1 egg, salt, 0.2 dl milk,
30 g breadcrumbs
80 g grated cheese,
Clean and wash the vegetables. Cut the apples and peppers into thin noodles and the celery into fine slices. Add salt, pepper, then lemon juice, honey and oil. Set aside for a few minutes until the meat is ready.
Shred the cleaned meat and salt. Roll the slices in the eggs whipped with milk and then the mix of grated cheese and breadcrumbs. Place on an iron plate covered with baking paper and bake at 200°C until crispy red.
When serving, mix the pasta and the sour-cream with the vegetables set aside; use any spices if necessary and serve with some salad leaves.
Place the hot meat shreds on top.
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