Turkey cutlets with gravy and raw stuffing salad Recipe | Food Network UK

Ingredients

• 4 pieces turkey breast cutlet, pounded 0.5cm thick
• Salt
• freshly ground black pepper
• 2 tsp poultry seasoning
• Plain flour, for dredging
• 2 eggs, beaten
• 130g bread crumbs
• a couple handfuls fresh parsley leaves, chopped
• 3 to 4 ribs celery from the heart with leafy tops, finely chopped
• 4 spring onions, whites and greens, chopped
• 1 Gala or Golden Delicious apple, chopped
• 110g small button mushrooms, wiped clean and very thinly sliced
• 2 lemons
• 5 or 6 tbsp extra-virign olive oil, eyeball the amount
• 4 thin slices brioche or challah, toasted
• Softened butter, for toast, plus 3 tbsp for gravy
• 3 to 4 sprigs fresh thyme, leaves stripped and finely chopped
• 320ml cloudy apple cider
• 480ml turkey stock or chicken stock
• 1 tbsp Worcestershire sauce