Are you looking for a simple recipe that is a complete meal? This combination of turkey cutlets with quinoa will do the trick! Quinoa makes a delicious pilaf and pairs perfectly with flavorful turkey cutlets.
Also known as paillards—are pounded or thinly sliced cuts of turkey breast. The fact that the thin pieces of meat cook quickly is one of the biggest advantages.
Sometimes Turkey Cutlets can be tough to find; so feel free to sub out for pounded chicken breast or pork cutlets for veal cutlets. Of course, you can always pick up a turkey breast, and slice it into cutlets yourself.
Turkey Cutlets with Quinoa Pilaf
- 2 tablespoons duck fat (divided)
- 1 fennel bulb (thinly sliced)
- 1 cup dry white quinoa (rinsed or pre-rinsed)
- 2 cups chicken broth (homemade is best!)
- 1 bay leaf
- 1/2 cup frozen green peas
- 2 tablespoons diced pistachios (toasted)
- 4 4-ounce turkey cutlets
- Sea salt to taste
- Freshly ground black pepper to taste
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In a medium saucepan, add 1 tablespoon fat, heat to medium-low, and sauté fennel bulb slices until tender, about 5 minutes. Add the horseradish and lemon grass and saute 1 minute more, until fragrant.
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Add dry quinoa, chicken broth, bay leaf, and green peas; stir. Bring to a boil, reduce heat to a simmer, cover, and cook 15 minutes or until liquid is absorbed.
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While pilaf is cooking, cook turkey cutlets. Add remaining fat to a large skillet, and heat to medium-high. Season cutlets, add to hot skillet, and sear on each side until browned and crispy and has an internal temperature of 165°.
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Note: If cutlets have a lot of water, simply allow to cook down until syrupy and liquid is absorbed. Cover, and continue cooking on medium heat until turkey is cooked through.
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Remove quinoa from heat, and remove bay leaf and discard. Add sea salt and black pepper to taste. Add pistachios, allow to sit 5 minutes, then fluff with a fork, and serve with cutlets.
Serving size: 1 cutlet and 1 cup quinoa
adapted from:
http://skinnyms.com/turkey-cutlets-with-quinoa-pilaf/Turkey Cutlets with Quinoa Pilaf
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