Ingredients for 4 people :

Preparation of ginger schnitzel with fennel salad and sour

1. For the marinade , peel ginger and chop finely. Chili clean , half lengthwise , remove seeds , wash and chop finely . 1 tablespoon oil , ginger , chilli and 1 tsp honey mix .

2. Wash turkey cutlets , pat dry and cut into 3 pieces each . Between two sheets of plastic wrap flat knock , eg with a pot of soil . Add the marinade and marinate for about 1 hour .

3. Fennel clean and wash . Fennel leaves set aside. Plane or cut fennel into thin slices. Vinegar , 1 teaspoon honey, salt and pepper together . 1 tablespoon oil including beat . Mix with fennel and fennel leaves .

4. A large non stick frying pan . The chips in portions of each side fry for 1-2 minutes , season with salt and keep warm. Cooking , boil and simmer 3-4 minutes the gravy  with 1/4 liter of water. Season with salt and pepper. Serve cutlets with the Fund and the fennel salad. Serve with a small serving of chili flakes sprinkled basmati rice.