Turkey cutlets
Votes: 27
Time: 48 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Turkey cutlets - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 turkey breast (170 g)
- 2 cups finely chopped red onion
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped parsley
- 1/4 cup red wine vinegar
- 1 cup olive oil
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Cooking the dish according to the recipe:
- In a small bowl, combine onion, cilantro, parsley, red wine vinegar and olive oil.
Remove the bone from the turkey breast, leaving both sides intact. Cut the breast into 5cm steaks. Place the turkey cutlets in the marinade, cover, and refrigerate overnight. - Preheat the grill.
Grill the turkey cutlets until cooked through, about 5-6 minutes per side. The meat should remain juicy.
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