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Fried Turkey with Lemons and Thyme

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Ingredients

½ tsp Black Pepper Use whole peppercorns, otherwise the flavor might be somewhat blank
100 g Dry white wine Chardonnay or Sauvignon Blanc would suit more than any more acidic varieties
½ fruit Lemon No need to remove the peel
¼ tsp Kosher Salt Sea salt is okay too
2 tbsp Olive Oil
1 bunch Thyme Try this poultry dish with oregano or basil, but thyme is more gentle in comparison to both of them
300 g Turkey Breasts Grab the ones without skin, you don’t need more fat within this light but nutritious main dish

Nutritional information

242 g
Serving Size

Amount Per Serving

334
Calories

Calories from Fat 129

15 g
Total Fat

Saturated Fat 2 g, Trans Fat 0 g

93 mg
Cholesterol
366 mg
Sodium
492 mg
Potassium
5 g
Total Carbohydrates

Sugars 0 g

0 g
Dietary Fiber

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Fried Turkey with Lemons and Thyme

Features:
  • Low Glycemic Impact
  • Low-Calorie
Cuisine:
Enjoy the richness of the lemon flavor and incredible juiciness of these turkey breast fillets.
  • 10 min
  • Serves 2
  • Easy

Ingredients

Directions

Making the fried turkey may seem like a simple task, but you can get more with enhancing this basic way of dealing with turkey pan searing. Start with frying lemons and add some dry wine after your turkey cutlets are well done. This dish is easy and fast, while it’s still flavorful, tasty and healthy, so it’s totally acceptable even for sudden guests.

Steps

1
Done

Wash the lemons, measure the spices, cut your turkey fillets into slices, don’t try to make them too thin. Otherwise, it will be too easy to burn such meat.

2
Done

Don’t get too thin with lemons too, as you’ll need to fry them together with turkey.

3
Done

As usual, you should use a mortar to achieve the right texture for your black pepper, so gently press these peppercorns to get them perfectly done.

4
Done

Once the peppercorns are ground, season your breasts with kosher salt and pepper.

5
Done

Heat the oil, carefully transfer the sliced lemon into your skillet, pour all the juice too.

6
Done

In a few minutes, start frying another side of your lemons. You'll get lots of lemon sauce, so impressive because of its stunning aroma.

7
Done

Place all the turkey fillets into the skillet, once lemons are ready. Keep in mind that this poultry cut is fried almost instantly as such cutlets are pretty thin, so watch them carefully.

8
Done

Add some thyme into the same skillet, right onto the turkey. While some people prefer simply putting fresh thyme on the ready turkey, it's better to let your thyme get cooked for a bit, so this spice will give more flavor to the end dish.

9
Done

Now flip your turkey cutlet on the undone side and fry a bit more.

10
Done

Carefully pour the wine over the meat - this way your turkey will stay tender and juicy.

11
Done

Fry cutlets until all the wine is evaporated and then remove them from the stove.

12
Done

Serve this fried turkey while it's still warm. Don't toss the lemons, as they are still slightly sour after cooking and soaked with turkey juices, that's why they would bring more nuances to the taste of your soft cutlets.

Iv Olendr

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