I keep asking myself why we don't eat more turkey. Actually many markets such as Trader Joe's have wonderful turkey tenderloins throughout the year which are gems to prepare in many different ways.
As basil becomes plentiful in the garden, try this quick stove-top pan preparation; no hot oven work in this summer heat. Don't wait for Thanksgiving to ask yourself once again...
1-1/2 lb boneless turkey breast
Dash dried red pepper chili flakes
1 cup basil leaves, chopped
juice of 1 orange
juice of 1/2 lemon
Slice the turkey breasts about 1/4-inch thick, at a steep angle, to make 8-10 medallions (paillards). Heat a bit of olive oil in a large non-stick skillet. Add the turkey paillards and brown the first side over medium-high heat for about 3 minutes.
Sprinkle with red pepper flakes and add half the basil. Flip the turkey paillards to brown the second side, another 3 minutes or so. Salt and pepper to taste. Sprinkle with remaining basil and remove pail lards to a plate. Cover to keep warm.
Add the orange and lemon juices to the pan and boil down a minute or two to make a glaze. Plate the turkey and drizzle with the citrus glaze. Serve with your favorite sides.
Serves 4.
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