3 turkey breast cutlets 100 g arugula 3 tablespoons capers, kalamata olive jar (Gaea, drained - 180

3 turkey breast cutlets 100 g arugula 3 tablespoons capers, kalamata olive jar (Gaea, drained - 180 g) 7 dates of Israeli wypestkowanych extra virgin olive lime, dried hot peppers, dried, smoked paprika pepper salt (optional)
I love the slightly spicy taste of arugula, big, fleshy and sweet Israeli dates (this is by far my favorite dried fruit), the distinctive taste of capers and olives, lime acidity and smoky aftertaste of dried peppers.
2 Preheat the grill pan. In the meantime, schnitzels smear a small amount of olive oil, sprinkle with freshly ground pepper and smoked and hot peppers. The meat will be seasoned enough, because in my opinion you do not need to use salt (if you are of a different opinion - you can add it).
4 Prepare the dressing: In a jar, mix the lime juice, olive oil and two types of ground pepper. Pour the dressing to the salad and mix. Using the dressing when you add the turkey to the salad will make the meat soak it too much.
Cream soup with roasted peppers
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