Crunchy Turkey Bites With Pesto Dip (Front Right)

• 3/4 cup flour
• 1 medium egg, beaten
• 1/4 cup milk
• 1 cup crushed salted pretzels, plus extra mini pretzels, to garnish
• 1 3/4 lbs turkey cutlets
• 3-4 tbsp olive oil
• None None Picked jalapenos, to serve
• None None Oil-packed sundried tomatoes, to serve
• None None Parsley, to garnish
• 1 1/4 cups low fat yogurt
• 2 tbsp pesto
• 1 tsp lemon juice

1. Place the flour on a plate and season with salt and freshly ground black pepper.
2. Whisk together the egg and milk, pour on to a deep plate.
3. Place the crushed pretzels on a third plate.
4. Lightly pound the turkey cutlets with a rolling pin to flatten slightly and cut into large pieces. Dust in the flour, then dip in the egg mix then finally the crushed pretzels.
5. Heat the oil in a large frying pan and cook the turkey pieces for 2 mins on each side (you may need to do this in batches). Serve garnished with the pickled peppers, sundried tomatoes, whole pretzels and parsley leaves.
6. For the dip, mix together the yogurt, pesto and lemon juice. Season to taste with salt and freshly ground black pepper.

flour, egg, milk, pretzels, turkey cutlets, olive oil, tomatoes, parsley, yogurt, pesto, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/16411 (may not work)