Turkey meat has a richer, more intense flavor than chicken. It can be baked, stewed, and fried. Especially tasty turkey meat is obtained under a hat of vegetables, which preserve its juiciness and tenderness.
Pick your recipe
You will need
-
- For turkey:
- 400 g turkey fillet;
- 200 g of potatoes;
- 200 g zucchini;
- 3-4 cloves of garlic;
- 150 g emmental cheese;
- vegetable oil;
- salt and pepper.
- For salad:
- 2-3 large tomatoes;
- green salad;
- 1 tbsp mustard;
- 3-4 tbsp olive oil;
- 1 tsp vinegar
- salt and pepper.
Instruction manual
1
Cut the turkey fillet with plates no more than 1.5 cm thick. Remove the veins and films, if any. Lightly beat the meat, salt and pepper. Fry the fillet in a pan with hot vegetable oil for 3 minutes on each side, until half cooked. The meat should be covered with a golden crust.
2
Take care of vegetables. Peel and cut the potatoes in circles. Remove the hard peel from the zucchini and rub it on a coarse grater. If the vegetable is not overripe, the seeds can not be removed. Cut the garlic into small cubes. Hard fresh cheese, such as emmental, grate. Instead of fresh cheese, if desired, you can use parmesan, although this will slightly change the taste of the finished dish.
3
Grease a baking sheet with vegetable oil. Place the fried turkey slices on it. Lay the vegetable hat on top of the layers: first a little chopped garlic, then sliced potatoes, grated zucchini, cheese. Add a little salt to each layer of vegetables. Preheat the oven to 180 degrees. Put in it a baking sheet with meat and vegetables for 15-20 minutes. Readiness is determined by potatoes. If it becomes soft, the dish can be served.
4
Instead of zucchini and potatoes, eggplant can serve as a vegetable hat for turkey. To do this, cut them into circles and fry in a small amount of vegetable oil. Instead of garlic, you can use onions, sautéed in oil for 3-5 minutes.
5
The best side dish for turkey under a fur coat will be a vegetable salad. Dice the tomatoes and mix with your favorite green salad - arugula, Iceberg, or others. Additional sharpness will give leaf mustard, which can be up to a third of the volume of greens in the dish. Salad dressing can be balsamic vinegar or vinaigrette sauce. To prepare the latter, mix 1 tbsp. Dijon mustard with 3-4 tablespoons of olive oil and pour a little vinegar, it is best to take wine. Mix everything thoroughly and pour the salad mixture immediately before serving.