This turkey breast recipe is paired with a Spanish style sauce that gives this dish flair.
|4||Maple Leaf Prime Turkey Cutlets|
|2||large jarred red roasted|
|1 cup||slivered almonds, toasted|
|3 tbsp||tomato paste|
|2 tbsp||chopped flat leaf parsley, chopped|
|2 tbsp||sherry vinegar|
|1/4||good quality olive oil|
Heat grill to medium high heat.
In a food processor add red pepper, garlic, almonds, tomato paste, parsley, vinegar, paprika and cayenne. Pulse until just blended. Drizzle olive oil into mixture while pulsing until incorporated.
Season turkey with salt and pepper. Grill 3 to 4 minutes per side or until an internal temperature of 165 degrees is reached.
Spoon desired amount of romesco sauce over top each turkey cutlet. Refrigerate any remaining sauce in an airtight container refrigerated for up to 3 days.
Serve with steamed broccoli and parsnip puree.
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