Rinse turkey fillets and pat dry.
Set aside.
In a small bowl, combine remaining ingredients.
Pour into rectangular enamel or ovenproof glass baking dish.
Add fillets, turning to coat evenly.
Cover and refrigerate for several hours or overnight, turning fillets several times.
Grill or broil marinated fillets. Serve hot.
This dish is also good chilled and sliced over salad greens.
(Keep covered in the refrigerator.)
Serves 6.
r heavy saute pan. Fry turkey for 1-2 minutes on
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.
Marinate turkey fillets in 2 cups of lemon
ntil golden.
Chop the turkey fillets into medium sized chunks and
eep horizontal cut along each turkey fillet to form a pocket
b>turkey fillets. Arrange the ham and Camembert over 1/2 of each turkey
Mix flour, garlic and salt. Pour onto plate and dredge fillets.
Melt butter in skillet over medium heat. Brown turkey about 10 minutes on each side. Remove and set aside.
Add olive oil to skillet. Add mushrooms and saute about 10 minutes.
Dilute bouillon powder in water, add parsley and whisk together. Add to mushrooms. Cook 3-5 minutes, whisking until thick.
Arrange fillets on platter and pour mushroom sauce on top.
Serve warm.
Preheat oven to 425\u00b0F. Grease a baking tray.
Combine breadcrumbs and parsley. Dip turkey fillets in egg then coat in breadcrumb mixture. Lightly coat with oil then place on prepared pan. Bake for 12-15 mins, until crisp and cooked through, turning once.
Meanwhile, to make the remoulade, combine mayonnaise, cream, mustard, lemon juice, horseradish, chives and celeriac in a large bowl. Fold in baby spinach. Serve with turkey schnitzels.
arge frying pan and sear turkey fillets over medium heat for 2
rying pan and sear turkeys fillets for about 3 mins on
Cut fillets into 1/2-inch slices.<
In a large, shallow bowl, combine soy sauce, sugar, mirin and garlic. Add turkey and turn to coat. Chill for 1 hour.
Heat a large frying pan over medium heat. Cook turkey for 3-4 mins per side, until cooked through.
To make the slaw, combine cabbage, noodles, carrot and spring onions in a large bowl. Whisk together peanut oil, sesame oil, soy sauce, sugar and lemon juice. Pour over slaw and toss to combine. Sprinkle with sesame seeds and serve with turkey.
iece of ham on each turkey cutlet. Fold in half, with
eat. Add ground turkey and fully cook. Stir turkey into the pot
Cook rice in boiling salted water according to package directions. Drain, rinse under cold water and let cool.
Heat oil in a frying pan, season turkey and saute for 6-8 mins, turning, until cooked through. Set aside and allow to rest.
Arrange rice and mixed greens on serving plates. Slice turkey and arrange on top. Drizzle with dressing. Season.
ottom edge, leaving 1cm, place turkey, top with cranberry sauce and
In an 8-inch microwave-safe dish, combine oil, garlic and onion.
Cover and microwave at High for 3 minutes.
Add mushrooms, tomato paste, tomatoes, thyme and oregano; mix well.
Place fillets on top of vegetable mixture with thicker ends toward outside.
Cover and microwave at High for 10 minutes.
Turn turkey so that less cooked area is toward the outside.
Cover and microwave at High for 15 minutes.
Let stand, covered, for 10 minutes.
Season to taste with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Saute each turkey fillet BRIEFLY on each side until just cooked through.
Cooking time should be under 2 min per side, depending on the size of fillet.
As each fillet is ready, remove to a service plate, cover & keep warm.
Add mushrooms & scallion to pan.
Saute, stirring, for 2-3 minute until mushrooms are golden.
Add cream cheese & milk, stirring until creamy & heated through.
Season with seasoned salt to taste & spoon over fillets.
Cut off asparagus tips and reserve; cut remainder of asparagus into bite-sized pieces.
Flatten each piece of turkey slightly with a rolling pin or mallet; coat turkey in flour and shake off any excess.
In a large skillet, heat butter and oil over medium high heat; brown turkey on both sides.
Add stock, asparagus stalks (continue to reserve the tipe), sage, and wine; cover and simmer until turkey is tender.
About 5 minutes before the turkey is done cooking, add the asparagus tips and sour cream.