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Greek Turkey Lemonato | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Saftiges Putenbrust-Geschnetzeltes in einer samtigen Zitronen-Oregano-Sauce mit Schalotten, Knoblauch und aromatischen Kalamata-Oliven. Ein griechischer Feierabend-Klassiker in nur 20 Minuten.
Ingredients
Preparation method
Preparation
Pat the turkey breast dry with paper towels and cut into approx. 2 cm wide strips. Season all over with 1 pinch of fine table salt and 1 pinch of ground black pepper. Peel the shallots and cut into thin strips. Peel and finely chop the garlic cloves. Wash the lemon with hot water, finely grate 1 tsp of zest, and then squeeze the juice.
Shake the parsley dry and chop coarsely. Drain the Kalamata olives and crumble the feta coarsely with your fingers.
Cooking & serving
Heat 20 ml of extra virgin olive oil in a large pan. Sear the turkey strips over high heat for 3–4 minutes on all sides until golden brown. Remove from the pan and set aside on a plate.
Chef's tip
Crispy flatbread, Greek kritharaki pasta, or a crisp cucumber salad go well with this.
Be sure to remove the meat after the initial searing and only warm it briefly in the sauce at the end – this keeps the turkey breast juicy and tender.
30 min
Under an hour
