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Turkey Paillards

Heart.Foods's picture
Turkey pillards is a cooked turkey recipe prepared with thin slices of turkey breast. Prepared with a marinade of worcestershire sauce, mustard nd lemon juice, flavored with rosemary, the turley paillard can be sprinkled with cilantro before serving.
Ingredients
  Turkey breast/Scallops / cudets 500 g 1 Pound
  Olive oil 15 Milliliter, divided
  Worcestershire sauce/15 milliliter 1 Tablespoon
  Dijon mustard/15 milliliter 1 Tablespoon
  Lemon juice/15 milliliter 1 Tablespoon
  Chopped rosemary/0.5 tsp/2 mol dried 15 mol 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Granulated sugar 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chopped cilantro/50 milliliter parsley 1⁄4 Cup (4 tbs)
Directions

Pat turkey dry.
Pound until 1/4 inch/5 mm to 1/2 inch/1 cm thick.
In small bowl, combine 1 tsp/5 mL olive oil, Worcestershire, mustard, lemon juice, rosemary, garlic, sugar and pepper.
Rub into turkey pieces.
Marinate for up to 30 minutes in refrigerator.
Heat remaining 2 tsp/10 mL oil in large non-stick skillet.
Cook turkey for a few minutes per side, or just until cooked through.
Very thin scallops will take 2 to 3 minutes per side; 1/2 inch/1 cm cutlets will take 4 to 5 minutes per side.
Sprinkle with cilantro before serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
4

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