Turkey Paillards Recipe
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) |
Nutrition Facts
Serving size
Calories 245 Calories from Fat 121
% Daily Value*
Total Fat 14 g20.8%
Saturated Fat 3.1 g15.3%
Trans Fat 0 g
Cholesterol 75.5 mg25.2%
Sodium 133.5 mg5.6%
Total Carbohydrates 4 g1.5%
Dietary Fiber 0.67 g2.7%
Sugars 2.5 g
Protein 25 g50.4%
Vitamin A 6.2% Vitamin C 7%
Calcium 3.5% Iron 10.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
