![]() Next, add the onion and bell peppers to the skillet and cook them. ![]() Take the turkey out of the skillet and set both batches on a plate with foil over it.Reduce heat under the skillet and repeat with the second half of the turkey adding more oil.Sear half of it it in the skillet in the oil.To prevent overcrowding the skillet, which will inhibit browning, split the turkey in half and cook it in two batches.Spoon sauce over your turkey, serve hot and enjoy.Full printable instructions and measurements are written below in the recipe card.Carefully place the turkey cutlets into the sauce and continue cooking for a few additional minutes until your flavorful sauce coats, and warms the meat.Add extra/leftover herbs to your sauce if desired, and allow to simmer and develop in flavor, for a few minutes.Stir in broth and continue simmering until the liquid is reduced and slightly thickened. Using that same skillet, pour in the wine and cook until reduced stirring with a wooden spatula to scrape the browned bits. Once the turkey is cooked through, transfer it to a plate and set aside.Because this turkey is thin sliced, it will cook quickly, so it's important to not overcook because we want it moist and juicy. Place your marinated turkey into the skillet and sear each side until nicely golden brown.Heat a large skillet over medium-high heat, add 1 tablespoon of olive oil and heat until simmering.Generously rub this mixture really well all over your turkey cutlets and let marinate for 30 minutes or overnight (in the fridge!).Start by preparing your marinade/rub in a small mixing bowl, combine minced garlic, 1 Tablespoon olive oil, chopped herbs, sea salt and pepper.Spoon sauce over your turkey, serve hot and enjoy. Carefully place the turkey cutlets into the sauce and continue cooking for a few additional minutes until your flavorful sauce coats, and warms the meat. Add extra/leftover herbs to your sauce if desired, and allow to simmer and develop in flavor, for a few minutes. ![]() Because this turkey is thinly sliced, it will cook quickly, so it’s important to not overcook because we want it moist and juicy. Place your marinated turkey into the skillet and sear each side until nicely golden brown. Heat a large skillet over medium-high heat, add 1 tablespoon of olive oil and heat until simmering. Generously rub this mixture really well all over your turkey cutlets and let marinate for 30 minutes or overnight (in the fridge!). Instructions: Start by preparing your marinade/rub in a small mixing bowl, combine minced garlic, 1 Tablespoon olive oil, chopped herbs, sea salt and pepper. sea salt fresh ground black pepper to taste about 1/4 teaspoon each. ![]()
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