Calories: Not specified
Cooking time: Not indicated
Ingredients:
- 0.5 kg. turkey fillet;
- 1-2 tbsp. soy sauce;
- 1/3 tsp. pepper mixtures;
- 1 medium-sized onion;
- 1 – 2 medium-sized tomatoes;
- 100 gr. hard cheese;
- salt to taste;
- 1 tsp. vegetable oil.
Recipe with photos step by step:
Rinse the turkey fillet with running cold water and dry with a paper towel.
From the thin end of the turkey fillet, cut into pieces 1.5 cm thick; the pieces measure approximately 5x7 cm.
Rub the chopped medallions with a mixture of peppers, salt and pour soy sauce, rubbing it into the meat. Place the marinated medallions on a dish or in a deep plate, cover with cling film and leave to marinate for at least 30 - 40 minutes. If possible, marinate the meat for several hours, or overnight.
Grease the baking dish with vegetable oil. We lay out the medallions in one layer.
Peel the onion and rinse with cold water. Cut the onion into rings 3-4 mm thick. Place onion rings on each piece of turkey.
We wash the tomatoes under running water and cut them into rings about 0.5 cm thick. Place tomato slices on the onion rings.
Cover the mold with medallions with foil and place it in the oven, preheated at 180 degrees C. The mold with medallions must be covered with foil (or covered with a lid), otherwise the medallions will turn out dry. Bake the medallions for 30 minutes.
Grate hard cheese on a medium grater. Remove the pan from the oven and remove the foil. Sprinkle medallions with grated cheese. Pay attention to these too.
And again place in the oven for 8 - 10 minutes, until the cheese melts.
We decorate the finished medallions with greenery and serve immediately. 
Tips and tricks:
To marinate medallions, you can use other spices, garlic, lemon juice, etc. - according to your taste. The main thing is that the meat should be fresh, cut across the grain and not very thin.
Have you ever tried turkey medallions? This is a very tasty and healthy dish. It is prepared from small pieces of turkey breast, which in their shape resemble elegant jewelry. In this article you will learn how to cook them tasty and healthy.
Turkey medallions - a delicious delicacy for the holiday table
- Number of servings: 4
- Cooking time: 2 minutes
Basic rules for preparing the delicacy
There are many recipes for turkey medallions, but to make the delicacy truly appetizing, you need to listen to the advice of experienced chefs. They recommend:
- If you have thoroughly decided to approach the cooking process, it is better to beat off the medallions. Don't beat it too hard, you might ruin the pieces. The meat must first be wrapped in film.
- Often the delicacy turns out a little dry. To avoid this, the meat can be marinated. A mixture of lemon juice, olive oil and salt is suitable. If desired, you can add spices, garlic, onions. Keep the turkey meat in the marinade for at least half an hour.
- You can also wrap medallions in bacon or foil to maintain juiciness.
These tips will help you prepare a dish that can rightfully be called a culinary masterpiece.
Turkey medallions in the oven
No gourmet will refuse such a treat. You will need:
- Turkey medallions – 0.5 kg;
- cheese – 100 g;
- sour cream – 15 ml;
- tomato – 1 pc.;
- vegetable oil – 10 ml;
- basil – 10 g.
- spices to taste.
First the sauce is prepared. The butter is mixed with sour cream (unsweetened yogurt can be used instead). Add fresh or dried basil and salt. Cover a baking sheet with foil and lay out the medallions, previously greased with sauce. Top them with tomatoes and grated cheese.
Cover the turkey with another layer of foil and bake. The oven should be preheated to 180 degrees. Cooking time varies from 30 to 40 minutes.
Air fryer medallions
The delicacy will turn out even tastier if you make it with filling. Have to take:
- medallions – 5 pcs.;
- goat cheese – 50 g;
- prunes – 5 pcs.;
- butter (butter) – 5 five-gram pieces;
- nutmeg, salt, olive oil to taste.
Rub the turkey pieces with a mixture of nutmeg, salt and butter. Make a crosswise cut in the form of a pocket. Wrap in film and place in the refrigerator for about an hour. After the time has passed, take it out and put cheese, butter and prunes in the pocket. If the dried fruit is very dried, it should first be soaked in water. 40 minutes will be enough for this. Cook in a convection oven at 160 degrees. 15 minutes on one side, 10 minutes on the other.
Try delicious and appetizing medallions, because turkey is considered dietary (and therefore healthy) meat.
Turkey medallions are the loin or thigh of a bird (without the bone). The meat cooks quickly, it is important not to overcook it. In their original form, medallions are a little dry and not so interesting in their taste. In order to diversify the dish, you can add spices, sauces or related products that will add flavor to the meat.
General principles for preparing turkey medallions
The first priority before preparing any dish is to thoroughly wash the food. Turkey meat should also be thoroughly rinsed under running water. If there are damaged areas on the skin, it must be removed.
To make the dish 100% successful, it is better to beat the medallions, especially if they are made from sirloin. To do this, you can place the turkey on a board and wrap it with film on top. You don’t need to beat it too hard so as not to spoil the pieces.
The meat will always turn out juicy if you marinate it. There are many ways, the simplest and fastest is a mixture of olive or vegetable oil, lemon juice and salt. The medallions should be soaked in the marinade for at least half an hour. You can add onions, garlic or any spices.
Another secret to juicy meat is that excess liquid does not come out of it. In this case, the dish can be wrapped in foil and baked in the oven. The medallions will cook in their own juices, making them tender.
Turkey medallions in the oven
Ingredients:
Turkey (medallions) – 0.5 kg.,
Tomato – 1 pc.,
Cheese – 100g.,
Basil – 10g,
Olive (or vegetable) oil – 10 ml.,
Sour cream (or unsweetened yoghurt) – 15 ml.,
Spices - to taste.
Cooking method:
You need to start with the sauce. To do this, finely chop the basil (you can use dried), add butter, sour cream and a little salt. Mix everything well. Next, cut the tomato into thin slices and grate the cheese.
Place foil on a baking sheet, leaving a reserve so that you can then cover the meat on top. Place the medallions on the sheet and spread the sauce on top. Place tomato on top and cover with cheese. Cover the turkey with foil and place in the preheated oven.
At 180C, cooking will take about 40 minutes. If you have a grill in the oven, you can open the foil and brown the crust in 5 minutes.
Turkey medallions wrapped in bacon
Ingredients:
Bacon slices – 400g.,
Turkey medallions – 1 kg.,
Olive oil – 8 tbsp (2 for frying, 6 for marinade),
Balsamic vinegar – 6 tbsp.,
Rosemary – 4 sprigs,
Garlic – 2 heads,
Thyme – 1 tsp,
Cooking method:
The first step is to marinate the medallions. Add finely chopped rosemary, thyme, chopped garlic, and salt and pepper to the oil and vinegar mixture. Pour the marinade over the meat and leave for an hour.
Take a napkin, carefully apply it to the medallions, and dry them a little. Wrap 1-2 strips of bacon around the turkey, making sure the seams are on the same side. To be sure, you can secure them with toothpicks.
Heat the frying pan slightly and add oil. Place turkey medallions on top, seam side down. Fry on each side for 15-20 minutes over low heat.
Turkey medallions with sour cream
Ingredients:
Sour cream – 15 ml.,
Turkey (medallions) – 1 kg.,
Soy sauce – 10ml.,
Onion – 1 pc.,
Garlic – 3 heads,
Pepper, salt - a pinch,
Vegetable oil - for frying.
Cooking method:
Press the garlic through a press and cut the onion into half rings. Fry them in sunflower oil over low heat for about 4 minutes. At this time, make the sauce. Mix sour cream, soy sauce, pepper and a little salt with 150 ml of water.
Once the onions are soft, you can place the turkey medallions in the pan. Fry for 3 minutes on one side, flip and cook for another 3 minutes. Then add the sauce and simmer for a maximum of 20 minutes.
Turkey medallions in chili sauce
Ingredients:
Medallions – 4 pcs.,
Chili sauce (Bamboo Stem brand) – 2-3 tbsp.,
Mayonnaise – 2 tbsp.,
Spices - to taste.
Cooking method:
Mix chili sauce, mayonnaise, salt and 100 ml of water. Pour into a frying pan and heat over low heat. Break off the medallions and place in a frying pan. Simmer over medium heat for 10-12 minutes on each side. The sauce can be replaced with red pepper to taste.
Turkey medallions in cheese batter
Ingredients:
Turkey medallions – 500g.,
Eggs – 2 pcs.,
Cheese – 50g.,
Flour – 2-3 tbsp.,
Salt, spices - to taste,
Sunflower oil.
Cooking method:
You need to add finely grated cheese to the broken eggs. Then pour flour through a sieve, pepper and salt, mix everything well. If necessary, add about 30ml. water. The mixture should be thick. Lightly pound the turkey and sprinkle with spices and salt.
You need to first heat up the frying pan with a little oil. Next, you should completely dip the medallion in the batter and quickly transfer it to the frying pan. Fry the meat over medium heat until golden brown, then turn over to the other side. Cook for about 7 minutes more.
Turkey medallions with berry sauce
Ingredients:
Turkey medallions – 2 pcs.,
Berries (preferably sour) – 200g.,
Orange – 1 pc.,
Ginger – 0.5 tsp,
Cognac – 1 tbsp.,
Sugar - 1 tbsp,
Spices - to taste.
Cooking method:
Sprinkle turkey with salt and sear over high heat for 3-5 minutes on each side. Thus, the juice is “sealed” in the meat. Afterwards you need to cover a baking sheet or baking dish with foil. Place the meat there, cover with another sheet of foil and place in an oven preheated to 180C for 20 minutes.
At this time you can make the sauce. Wash the berries and remove the “tails” if there are any, squeeze out the orange juice and grate the zest. Add spices and a glass of water. Bring all ingredients to a boil and let cook for another 5 minutes. Then add sugar, simmer for 15 minutes, add cognac (optional).
Remove the medallions from the oven, sprinkle them with herbs and pour the sauce over them. If necessary, the sauce can be stored in the refrigerator for about 2 weeks.
Turkey medallions with ham and mushrooms
Ingredients:
Champignons – 150g.,
Turkey breast (medallion) – 2 pcs.,
Ham – 100g.,
Sweet pepper - 1 pc.,
Onion - 1 pc.,
Mayonnaise – 1 tbsp.,
Cheese - 100 gr.,
Pepper, salt,
Dill, parsley,
Vegetable oil.
Cooking method:
Beat the medallions, add salt and spices, fry for 2 minutes on each side. Cut the onion into half rings, fry until softened, then add the mushrooms, add salt and cook for 10 minutes.
Peel the pepper from seeds and cut into rings. Grate the cheese coarsely and cut the ham into small cubes. Mix ham, fried mushrooms and chopped herbs with mayonnaise.
Transfer the medallions to a baking dish. Place a ring of pepper on top, put the mixture with mushrooms and ham in it, then sprinkle with cheese. Bake in the oven for 10 minutes at 160C.
Turkey medallions with prunes in the air fryer
Ingredients:
Medallions – 5 pcs.,
Prunes – 5 pcs.,
Salt, grated nutmeg - to taste,
Goat cheese – 50g.,
Butter – 5 pieces, 5 g each,
Olive oil.
Cooking method:
If the prunes are very dried, they should be soaked in water at room temperature for 40 minutes. Cut a cross hole in the turkey pieces to create a pocket. Rub the top and inside of the medallion a little with salt, nutmeg, and olive oil. Place in the refrigerator in a bag for 1 hour.
Place a piece of butter, prunes and cheese in the “pocket” of the meat. Goat cheese should not be replaced with processed cheese. You can prick the hole with a toothpick. Preheat the air fryer, place the turkey medallions to cook for 15 minutes at 160C, then turn over and fry for another 10 minutes at the same temperature.
Turkey medallions with pineapple and vegetables
Ingredients:
Medallions – 7 pcs.,
Canned pineapple – 150g.,
Red bell pepper – 1 pc.,
Green beans – 150g.,
Water – 120ml.,
Vegetable oil - 3 tbsp.,
Soy sauce – 80ml.,
Salt – 2g.
Cooking method:
Cut the pineapple rings into small pieces and fry in a frying pan with vegetable oil. This will take about 4 minutes. Transfer to a plate.
Place diced peppers and beans in the same frying pan, add salt, oil and water. Simmer until the liquid from the vegetables has evaporated. In another skillet, fry the salted turkey medallions for about 5 minutes on each side (over low heat).
Add turkey and pineapples to the vegetables and cook over low heat for about 5 minutes. It must be served in portions. Place vegetables and pineapple on a plate and place meat on top.
Turkey medallions with Teriyaki sauce
Ingredients:
Turkey (medallions) – 1 kg.,
Onion - 2 pcs.,
Garlic - 3 heads,
White wine (preferably dry) – 100 ml.,
Teriyaki sauce – 50 ml.,
Grill seasoning - 1 tsp,
Pepper, salt - to taste,
Olive oil - for frying.
Cooking method:
Place medallions in a deep bowl. Finely chop the onion into it and press in the garlic. Pour in Teriyaki (can be replaced with soy sauce) and wine, add spices, salt and a little olive oil. Place in the refrigerator to marinate for at least 2 hours, preferably overnight.
Heat a frying pan with olive oil. Fry the meat on both sides for 2 minutes over high heat. Then 5 minutes on each side over low heat. When serving, you can pour a little sauce over it.
Turkey medallions in honey mustard sauce
Ingredients:
Medallions – 700g.,
Honey – 50g.,
Balsamic vinegar – 15ml.,
Spicy mustard – 20g.,
Oil - for frying,
Cooking method:
Mix in a container: 25 ml of vegetable oil, vinegar, mustard, honey, spices, salt. Place turkey medallions in it for at least 3 hours. You can transfer the mixture and meat into a bag and shake it periodically to ensure complete soaking.
Preheat the oven to 180C. Place the turkey in a baking dish, lightly coated with sauce. Cover with foil. Cook for 20 minutes. Then take out the mold with medallions, pour sauce over them and remove for another 15-20 minutes (temperature 150C). If you have a grill in the oven, you can brown the meat in 5-10 minutes.
- Raw turkey doesn't last long in the refrigerator, so if you don't plan to freeze it, it's best to purchase it just before cooking.
- When purchasing turkey medallions, you need to pay attention to the color of the meat. When fresh, it has a light pink tint and should not have a yellow tint. It is better to buy medallions from young birds up to 16 kg, they are more tender. You should smell the meat; the absence of sharp and rotten odors is a good sign.
- The meat will be more juicy if it was at room temperature during cooking. Therefore, you should take the medallions out of the refrigerator in advance and let them warm up.
- If the turkey fails and turns out dry, you can save it in the following way. Prepare any creamy sauce (you can use milk), pour it over the medallions and place in the oven at 120C for 40-60 minutes.
- Turkey goes well with any vegetables. You can also safely serve it with potatoes or rice, as this is a dietary product.
Turkey meat is a very tasty and healthy product, and also dietary. The taste is something between veal and chicken. Let's prepare turkey medallions together today, the recipes for which we will suggest below.
Turkey medallions recipe
Ingredients:
turkey fillet – 1 kg.
For the marinade:
- dry white wine – 250 ml;
- lemon juice – 50 ml;
- fresh ginger - to taste;
- leek.
For garnish:
- bell pepper – 2 pcs.;
- pineapple – 1 pc.;
- spices;
- cashews – 30 g.
Preparation
Now we’ll tell you how to make turkey medallions. Wash the fillet thoroughly with warm water, remove bones, veins, films and cut into small round pieces. Now separately combine white wine with lemon juice, add a little grated ginger and pour the prepared marinade over the turkey medallions for about 30 minutes.
Chop the onion into long strips, wrap each piece of meat in a strip of onion, secure with a toothpick, add some salt and sprinkle with black pepper. Then fry the medallions in a frying pan with butter on each side until golden brown and transfer to a plate. Add marinade to the juice released from the meat, add bell pepper cut into large pieces and pieces of pineapple. Simmer everything over high heat for 5 minutes and place the side dish on a dish with the medallions, sprinkle with toasted cashews and garnish with lime slices.
Turkey medallions in the oven
Ingredients:
- turkey fillet – 700 g;
- green pesto sauce – 150 ml;
- vegetable oil;
- broccoli - for garnish;
- spices.
Preparation
We offer another way to prepare turkey medallions. First of all, turn on the oven and preheat it to about 220 degrees. Meanwhile, wash the turkey fillet thoroughly, dry it with a towel and cut it into small pieces. It is very easy to dry turkey meat in the oven and then it will lose some of its unique taste. To prevent this from happening, we “seal” the medallions in a frying pan and only then send them to the oven.
To do this, take a frying pan, pour a few tablespoons of vegetable oil into it and heat it up very high. As soon as you see that there is a slight smoke from the oil, lay out our medallions and fry them for about 2 minutes on each side until a nice golden brown crust forms. Now carefully place the meat on a plate, add a little salt to taste and pepper. After this, coat the medallions on all sides with green and place them on a baking sheet covered with baking paper so that nothing burns.
Next, place the baking sheet with the turkey in the oven, preheated to 220 degrees, and bake for about 15 minutes. While the medallions are baking, boil the broccoli, divided into florets, in salted water for 6 minutes. Then we throw it into a colander, after which we serve our dish.
Turkey medallions in sour cream
Ingredients:
Preparation
To prepare turkey medallions in a frying pan, wash the fillet, cut into small pieces, pepper to taste and carefully wrap each in a slice of bacon. We carefully secure everything with a toothpick and place the meat in a frying pan with high sides. After this, pour boiled water so that the medallions are completely covered with liquid, and as soon as the broth boils, add sour cream to taste and simmer for 30 minutes over low heat, until tender. Then carefully transfer the dish to a plate and serve with any side dish, garnishing everything with fresh herbs.
How to make our gastronomic life brighter, more enjoyable, more fun? Nothing could be easier! We buy tender poultry meat, study a selection of the best recipes for cooking in the oven or in a frying pan and get amazingly appetizing turkey medallions. This dish has everything - a complex of useful properties, excellent taste and sophistication of design.
Turkey medallions in the oven
The hot oven conditions are excellent for cooking meat. Moreover, you can practically not fear for obtaining an ideal result.
Ingredients:
- oil (sunflower or olive) - 25 ml;
- cheese (preferably hard varieties) - 200 g;
- turkey meat - 1 kg;
- ripe tomato;
- homemade sour cream (can be replaced with unsweetened yogurt) - 50 g;
- basil, spices.
Cooking method:
- First of all, let's make the sauce. Chop fresh basil and place in a bowl. If desired, use dried herbs. Add sour cream, add a little salt, mix well.
- Remove the skin from the tomato and chop it into thin slices.
- Cover the baking sheet with foil, leaving a reserve for packaging baked products. We treat the paper with olive oil.
- We take the meat out of the refrigerator. We thoroughly wash the turkey, divide the flesh into small round layers resembling medallions. Thickly coat the meat slices with the prepared sauce and place a tomato slice on top.
- Cover the decorated dish with the free part of the foil and place the workpiece in an oven heated to 180 °C for 45 minutes. 10 minutes before the end of the process, open the dish and sprinkle each portion with finely grated cheese.
Serve hot turkey medallions in a beautiful serving dish.
Cooking in a frying pan
Cooking meat dishes in the oven provides a number of advantages, but many admirers of such dishes are interested in the question of how to tasty and efficiently fry medallions in a frying pan.
Grocery list:
- soy sauce - 20 ml;
- orange marmalade - ½ cup;
- turkey fillet - 800 g;
- olive oil - 40 ml;
- grated ginger root - 1 tbsp. l.;
- spices (salt, pepper).
Preparation procedure:
- Cut the processed poultry flesh into neat round slices. It is advisable to give them approximately equal shape.
- Place the products in a frying pan with well-heated olive oil. We never begin heat treatment of meat in cold fat: while the composition warms up, the product will lose some of the juice released. Fry each side of the layer for 5 minutes until pink appears.
- We take the fillet pieces out of the container and leave the hot meat on the plate. Cover the dish tightly with foil.
- Place orange marmalade in place of the turkey, add Chinese sauce and a dash of ginger. Constantly stirring the composition, heat it to a boil. Then immediately reduce the intensity of the flame and bring the mixture to a thick state.
- Now we dip the medallions into the aromatic glaze, carefully shake the pan, ensuring that the sauce is distributed among the meat components.
The original use of citrus sweetness made it possible to create such a wonderful culinary creation. We serve the dish exclusively hot.
Step by step cooking in bacon
Having mastered the intricacies of heat treatment of meat, we proceed to the nuances of delicious presentation of the dish. Turkey and bacon are a great combination of wonderful delicacies.
List of components:
- vegetable oil - 100 ml;
- Dijon mustard - 20 g;
- turkey breast - 800 g;
- balsamic vinegar - 8 ml;
- bacon (decorated thin slices) - 300 g;
- herbs de Provence - 4 g;
- salt pepper.
Cooking steps:
- We take the meat out of the refrigerator, wash it and dry it with napkins. Cut it into equal round layers up to 2 cm thick. Lightly beat the turkey with the side of a hammer without notches.
- Combine mustard, oil, salt, pepper, vinegar and other desired spices in a deep bowl. Mix the mixture thoroughly, place the meat stock in it and leave it in the marinade for an hour.
- We take out the pieces from the fragrant mixture and pat them lightly with paper towels. Wrap each portion in one or two strips of thinly sliced bacon. We fix the edges with toothpicks.
- Place the delicious products in hot oil in a frying pan and fry in a circle. The main condition for obtaining tender and juicy turkey medallions is not to dry out the meat!
Leave the finished dish for 10 minutes under foil, and then serve, garnishing the dish with sprigs of herbs.
Turkey medallions with sour cream
The magical taste of poultry meat is especially pronounced in a harmonious “union” with a fermented milk product. Turkey in thick sour cream sauce is an excellent dish for a hearty lunch.
Product set:
- onion;
- apple cider vinegar - 10 ml;
- poultry medallions - 600 g;
- fresh sour cream - 50 g;
- garlic cloves - 3 pcs.;
- mustard - 10 g;
- dry mixture “Adjika”, turmeric, herbs de Provence - we select the composition according to preference;
- bay leaf, hot pepper.
Cooking sequence:
- First we prepare the marinade. To do this, cut the peeled onion into half rings. Place parts of the vegetable at the bottom of the bowl, add finely chopped garlic cloves, a mixture of dry spices, and a bay leaf.
- Turkey medallions can be purchased as a semi-finished product. If we have poultry fillet or breast at our disposal, rinse the product well, dry it with paper towels, and cut it into round slices. We easily beat off the workpieces using the edge of the palm. A great way to gently process meat!
- We place the prepared “decorations” on the onion mixture, sprinkle the products with apple cider vinegar, and leave to soak in the aroma of spices and herbs for an hour.
- Place the turkey slices on a preheated non-stick frying pan. In such a dish, all sides of the meat will be perfectly fried without adding fat. Fast and very helpful!
- When the medallions receive a ruddy “cut”, we add the entire composition of the marinade to them. Simmer the meat until almost cooked, then season with mustard and homemade sour cream. Mix the ingredients of the dish and heat the turkey slices in the delicious sauce for a few more minutes.
The tasty pieces of meat received not a bouquet - a whole armful of exquisite tastes and subtle aromas!
In cheese batter
Turkey dishes, skillfully decorated in an appetizingly crispy “outfit,” will not only make a nutritious breakfast or lunch, but will also pleasantly surprise guests invited to a dinner party.
Components used:
- cheese - 100 g;
- vegetable oil;
- eggs - 4 pcs.;
- turkey medallions - 1 kg;
- premium flour - 100 g;
- spices (salt, pepper).
Cooking technology:
- To obtain a fluffy and appetizing shell of meat products, we use exclusively fresh eggs. We drive them into the bowl, grate cheese shavings here, and season the food with salt and pepper.
- Mix the mixture with a whisk, adding portions of flour. We knead the dough to a homogeneous consistency, similar in thickness to homemade sour cream.
- We blot the shaped pieces of meat with napkins, removing excess moisture.
- Heat a small amount of vegetable fat in a frying pan, dip each layer into the resulting batter, and place in hot oil. We place the portions at a distance from each other so that they are quite “at ease” in hot conditions.
- Cook the food over medium heat. After a golden brown crust appears, turn the products over, exposing their other sides to create the same result.
We serve wonderful medallions in cheese batter to the table.
With berry sauce
The name of the presented recipe alone instantly creates a fragrant image of a marvelous meat dish with berry flavors.
Required Products:
- olive oil;
- turkey meat - 500 g;
- ginger - 10 g;
- ripe oranges - 2 pcs.;
- regular sugar - 50 g;
- berries (preferably slightly sour) - 300 g;
- cognac - 20 ml;
- spices.
Cooking process:
- Divide the pre-processed meat into equal layers and thoroughly blot each slice.
- We sort the fresh berries, wash them, dry them with napkins, and place them in a saucepan. Fill the container with juice squeezed from oranges. Grate the zest of citrus fruits, pour in 250 ml of purified water.
- Heat the ingredients to a boil, cook for 5 minutes, then add cognac and sugar. Let the mixture simmer for another quarter of an hour, uncovered.
- Grease a heated frying pan with olive oil. Sprinkle the turkey pieces with a little salt. To preserve meat juices and “seal” them inside the medallions, fry the products over high heat. We spend no more than 5 minutes on each side.
- Cover the baking sheet with foil, lay out the hot meat, cover with a second sheet of paper. Place the workpiece for 20 minutes in an oven heated to 180 °C. At the end of the process, dry the meat pieces in an open form.
Sprinkle the finished dish with chopped herbs and pour over the desired amount of berry sauce.
How to Fry Turkey Medallions on a Grill Pan
To ignore this method of preparing poultry means to deprive yourself of a seductively tasty and very attractive dish.
List of ingredients:
- sunflower oil;
- poultry fillet - 1 kg;
- garlic cloves - from 4 pcs.;
- paprika, salt, pepper;
- Provençal herbs.
Cooking:
- Divide the washed and dried meat into layers. In the process of light beating, we give the slices the shape of heart medallions. Sprinkle them with pepper, paprika, dry herbs, and salt.
- Rub the pieces with garlic passed through a press, grease with fresh oil and leave in the fragrant mixture for an hour.
- Using a pastry brush, treat a very heated grill pan with vegetable fat (preferably olive oil).
- Place the meat slices on the hot ribs of the container and fry both sides until appetizing strips appear. Depending on the thickness of each portion, the entire process will take up to 10 minutes.
It is best to enjoy the delicious taste of the dish right away, while the meat is still “blazing” with its hot blush.
If you are in doubt about how to prepare turkey medallions, mentally imagine the appearance of the future dish and feel the incomparable tenderness of each juicy piece. Always remember that the essence of pleasure lies in the very desire for it.
Loading...