Greek Turkey Cutlets with Lemon and Capers | Quick Dinner
(0)
20 min
Quick
Sezamo
Cotlete fragede de curcan rumenite la tigaie în ulei de măsline, învăluite într-un sos aromat de vin alb, lămâie proaspătă, capere și oregano grecesc. O cină mediteraneană savuroasă gata în 20 de minute.
Ingredients
Preparation method
Ingredient preparation
Slice the turkey breast into thin cutlet-style slices (about 1 cm thick) and press them gently for even cooking. Season the cutlets on both sides with sea salt and freshly ground black pepper.
Peel the garlic cloves and finely crush them. Squeeze the juice from half of the lemon, and cut the other half into thin slices for serving. Rinse the capers under cold running water and finely chop the fresh parsley.
Browning the meat and aromatic sauce
Heat the extra virgin olive oil in a spacious pan over medium-high heat. Add the turkey cutlets and brown them for 3-4 minutes on each side until they develop an appetizing golden crust. Transfer the cutlets to a warm plate.
Chef's tip
For extremely tender meat, make sure not to overcook the turkey breast: 3-4 minutes on each side over moderate heat is sufficient for thin cutlets.
If you prefer an even silkier sauce, stir in a teaspoon of cold butter right at the end after turning off the heat, swirling it vigorously into the sauce in the pan.
27 min
Under an hour
