Turkey has a richer, richer flavor than chicken. It can be baked, stewed and fried. Especially tasty turkey meat is obtained under the cap of vegetables, which preserve its juiciness and tenderness.
It is necessary
-
- For turkey:
- 400 g turkey fillet;
- 200 g potatoes;
- 200 g zucchini;
- 3-4 cloves of garlic;
- 150 g of emmental cheese;
- vegetable oil;
- salt and pepper.
- For the salad:
- 2-3 large tomatoes;
- green salad;
- 1 tbsp mustard;
- 3-4 tablespoons olive oil;
- 1 tsp vinegar;
- salt and pepper.
Instructions
Step 1
Cut the turkey fillet into slices no more than 1.5 cm thick. Remove the veins and films, if any. Beat the meat lightly, season with salt and pepper. Fry the fillets in a skillet with hot vegetable oil for 3 minutes on each side, until half cooked. The meat should be golden brown.
Step 2
Take care of vegetables. Peel the potatoes and cut into slices. Remove the tough skin from the zucchini and grate it on a coarse grater. If the vegetable is not overripe, the seeds need not be removed. Cut the garlic into small cubes. Grate hard unleavened cheese, such as emmental. Parmesan can be used instead of unleavened cheese if desired, although this will slightly change the taste of the finished dish.
Step 3
Grease a baking sheet with vegetable oil. Place the roasted turkey slices on top of it. Lay a vegetable cap on top: first a little chopped garlic, then potato slices, grated zucchini, cheese. Salt each layer of vegetables a little. Preheat oven to 180 degrees. Place a baking sheet with meat and vegetables in it for 15-20 minutes. Determine readiness by potatoes. If it has become soft, the dish can be served.
Step 4
Instead of courgettes and potatoes, eggplant can serve as a vegetable cap for turkey. To do this, cut them into slices and fry in a small amount of vegetable oil. Instead of garlic, you can use onions sautéed in oil for 3-5 minutes.
Step 5
The best side dish for a turkey under a fur coat is a vegetable salad. Cut the tomatoes into cubes and mix with your favorite green salad - arugula, Iceberg or other. Mustard leaves, which can make up a third of the volume of greens in a dish, will give additional spice. A 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 in a little vinegar, it is best to take wine. Mix everything thoroughly and pour the mixture over the salad just before serving.
