Turkey cutlets with gravy and raw stuffing salad

1) Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of plain flour, then egg then bread crumbs. Bread cutlets and reserve them.

2) Combine parsley, celery, spring onions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tbsp olive oil. Butter toasted bread then cutlet into 0.5cm dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.

3) Melt 3 tbsp of butter over medium heat in medium saucepan. Add plain flour and cook 1 minute then whisk in stock, season with salt and pepper and worcestershire and thicken stock a few minutes over medium-low heat.

4) Heat 2 tbsp olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tbsp olive oil and cook off remaining cutlets.

5) Serve cutlets on raw stuffing salad and top with warm gravy.