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Turkey breast with garnish

Turkey breast with garnish

very fragile good and healthy

  • 1 kg of turkey breast
  • 1 bag with frozen vegetables (carrots, green beans, mushrooms, yellow beans, eggplant)
  • 1 bag of rice and vegetables (rice, peas, red peppers, corn beans)

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Turkey breast with garnish:

Cut the turkey breast into thin slices and put in milk for 2-3 hours then season with salt and pepper and then leave a little with the spices then fry on the grill.

Fry the vegetables in a little olive oil (as it says on the bag for 7-8 minutes) and then place them on the plate next to the meat and then the rice.

Serve with a salad or pickles


Saute turkey breast with potatoes

1. Wash the potatoes and boil them in water with a pinch of salt, only halfway, about 20 minutes. Peel a squash, grate it and sprinkle with thin slices of bacon. Sprinkle with a pinch of salt and au gratin in a hot oven over medium heat for 15-20 minutes.

2. Wash the meat and line it with an absorbent towel to dry. Cut 1-1.5 cm thick slices and pepper. Then put the pieces of meat in a hot pan with butter and fry for 6-7 minutes on each side. Add a little chicken broth and simmer until all the meat is soft. At the end, add the sliced ​​garlic and season to taste with salt.

3. Saute the turkey breast garnish with green parsley and serve immediately with the garnish of potatoes and seasonal salads.


Wash the mushrooms, cut them into slices and put them together with the finely chopped onion in 2.3 tablespoons of oil and leave them covered until they remove the water left by the mushrooms (you can put 50 ml of water at the beginning if necessary). After they are ready, add the diced kaizer, leave for 2.3 minutes, turn off the heat and add the finely chopped dill.
We cut the turkey breast starting from the middle so that it remains a uniform piece and we open it like a book.
We beat it a little with the hammer (to beat the meat) being careful not to crumble the meat and we fill it with the mushroom filling. Wrap carefully and catch from place to place with toothpicks, grease with oil and sprinkle with salt, pepper and garlic to taste, then put in the oven in a pan and cover with foil. After 30 minutes we check. In a maximum of one hour it should be ready.

We soak the rice for half an hour, chop the onion, pepper, grate the carrot and put everything in the pan together with the rice, add about 300 ml of water and tomato juice, cover and bake for 15 minutes then check if it's ready, at the end we put a few cubes of butter in place and let it stop for a few minutes and sprinkle with finely chopped parsley
Good appetite .

Try this video recipe too


To start, soak the red pepper in the white wine. To dispel any fears that the food may be too spicy, I specify that the red pepper is not hot, but it is very fragrant.


The turkey breast is portioned into 6-8 slices that are beaten with a hammer for slices, salted and peppered. The slices of turkey breast thus prepared are rolled in flour.


In a large frying pan, heat 2-3 tablespoons of olive oil and fry the meat slices in turn, on both sides, until lightly browned.


As the slices brown, remove from the pan and keep covered, warm. During browning, add the remaining olive oil as needed.


After all the turkey slices have browned, add the finely chopped onion to the pan, mix briefly (just enough heat) and quench with the red pepper wine.


Grate with a wooden spatula the bottom of the pan of any adhesions from the roast meat and add the turkey slices, along with the juice they left.


Bring to the boil. Mix the sour cream with a little hot sauce and add it to the pan, turning the slices on all sides. Fill, if necessary, with a little hot water (enough to float the turkey breast slices in the sauce) and cook everything over low heat, covered, 15-20 minutes.


Before serving, adjust the taste of the salt and pepper sauce.
Serve hot, slices of meat sprinkled with sauce, along with a garnish of your choice (I opted for mashed potatoes).


Turkey breast in parmesan and garlic crust

Turkey meat is a delicious and healthy choice to prepare a meal for the whole family. You can replace chicken breast with turkey breast in almost any recipe and the result is guaranteed to be delicious.

Today we suggest you to try a recipe that is as simple as it is tasty. Pieces of turkey breast & icircn in a fragrant and crunchy crust of parmesan with garlic and breadcrumbs. You can prepare this dish for a family dinner, with your favorite side dish or a simple and healthy salad.

  • 500 g turkey breast
  • 2 teaspoons olive oil
  • 50 g breadcrumbs
  • 1 teaspoon garlic powder
  • 40 g parmesan
  • 1/2 teaspoon paprika
  • salt
  • pepper
  • parsley

Preheat the oven to 180 degrees.

Thread the turkey meat so that it is one centimeter thick. Season the meat with salt and pepper.

In a large plate, mix the breadcrumbs, grated Parmesan, paprika, garlic powder and dried parsley. You can replace parsley with any other herbs you like.

Put 2 teaspoons of oil or butter in a pan on the fire. Pass each piece of meat through the mixture on the plate. Squeeze a little so that the turkey fillets are covered as much as possible by the mixture of breadcrumbs and parmesan.

Fry each piece of meat in a hot pan, 3-4 minutes on each side, until browned. Then transfer the pieces of meat to a pan and bake for 20-25 minutes or until the meat is tender and penetrated on the inside and crispy and browned on the outside.

Serve the turkey breast with your favorite garnish, with salad or plain.

You have to see it too.