• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
760
Protein:
41 g
Fat:
29 g
Carbohydrates:
82 g
Sodium:
800 mg

Credit
Lyne Pedneault - @mission.cuisine.urbane

Serves: 4
Prep Time: 20 mins
Cook Time: 25 mins
Cook the rice according to package directions. Turkey Preparation
  • It is easy to make two cutlets with one turkey breast. Just cut the breast in half lengthwise. Then cover the turkey breast with plastic wrap.
  • Using a meat hammer or pan, flatten to form cutlets to a thickness of ½ cm.
  • *You can also ask the butcher to prepare cutlets.
  • Marinate the turkey in buttermilk in the fridge for 1-6 hours. Remove the pieces of turkey breast from the buttermilk and drain the liquid as much as possible.
Cooking the Turkey
  • Prepare an English bread crumb with 3 consecutive bowls; a bowl with flour, a bowl with panko breadcrumbs, and a bowl with the egg.
  • Dip the turkey in the flour, then in the beaten egg, then in the breadcrumbs.
  • In a non-stick skillet over medium-high heat, sauté the turkey in a mixture of the oil and butter for 4 to 5 minutes per side until golden brown.
Preparing the Vegetables Simply sauté the vegetables in sesame and canola oil until tender. Reserve each vegetable in a separate bowl.   Final Presentation Put the cooked rice in a bowl. Arrange the vegetables around, by color or randomly, depending on your mood. Add crispy turkey strips. Serve the sauce for Bibimbap in a small bowl and let the guests enjoy it as they please!

Bon Appetit! Take a photo and share this recipe #ThinkTurkey