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Greek Turkey Medallions with Grapes | In 20 Min.
(0)
20 min
Quick
Knuspr-Küche
Ein raffiniertes, schnelles Feierabendgericht aus der modernen griechischen Herbstküche: Zarte Putenmedaillons, kurzgebraten und in einer aromatischen Weißwein-Rosmarin-Sauce mit süßen geschmorten Weintrauben, gerösteten Walnüssen und cremigem Feta vollendet. In nur 20 Minuten auf dem Tisch!
Ingredients
Preparation method
Cut the turkey breast into medallions about 2 cm thick, pat dry, and season both sides with 1 pinch of fine table salt and 1 pinch of ground black pepper. Finely dice the shallots, finely chop the garlic cloves, and wash and halve the red grapes. Finely chop the fresh rosemary and coarsely crush the walnut kernels.
Heat 1 tbsp of extra virgin olive oil in a large frying pan. Add the turkey medallions and sear over medium to high heat for 2 to 3 minutes on each side until golden brown. Remove from the pan and keep warm on a plate.
Add the remaining olive oil to the same pan. Sauté the shallots and garlic over medium heat for about 2 minutes until translucent. Add the halved grapes, chopped rosemary, and walnut kernels, and toss while stirring for 1 minute.
Chef's tip
Non-alcoholic alternative: Simply replace the white wine with 100 ml of mild chicken or vegetable broth and a small splash of lemon juice.
Seasonal tip: Use fully ripe, seedless grapes from the autumn harvest – their natural sweetness harmonises perfectly with the delicate acidity of the white wine and the salty feta.
30 min
Under an hour
