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Greek Turkey Rolls with Feta & Olives | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Zarte Putenmedaillons, gefüllt mit cremigem Feta, getrockneten Tomaten und Kalamata-Oliven, kurz in der Pfanne goldbraun angebraten und mit Zitrone und Weißwein abgelöscht. Ein herrlich saftiges, schnelles Feierabendgericht voller mediterraner Aromen!
Preparation method
Preparation
Cut the turkey breast into 4 thin medallions or cutlets, gently pound flat between some cling film, and season both sides with fine table salt and ground black pepper.
Finely chop the Kalamata olives and sun-dried tomatoes. Peel and mince the garlic cloves. Crumble the feta with a fork and mix with the olives, sun-dried tomatoes, garlic, and dried oregano.
Evenly spread the feta mixture over the turkey cutlets, roll up tightly, and secure each with toothpicks or kitchen twine.
Chef's tip
This pairs wonderfully with a fresh Greek village salad with cucumber and onions or warm, crispy flatbread for dipping into the aromatic lemon-white wine sauce.
30 min
Under an hour
