When sliced turkey breast appeared on Coles supermarket shelves, I thought that it would be a good idea to try cooking it the same way I do chicken breast – fast frying of a thin tenderised slice of breast meat. Only sea salt and black pepper needed for seasoning, and in 10 minutes of preparation and cooking you have wonderfully moist and juicy strips of soft and tasty turkey on your plate. Any side dish will go nicely, be it steamed vegetables, fresh salad, or root vegetables salad. If you can tolerate rice, lentils, sweet or regular potatoes or gluten free pasta, all of the above can be used to serve turkey.
- sliced turkey breast
- sea salt and coarse black pepper
- olive oil for frying
- wash the meat and dry it on paper towel
- transfer meat to a chopping board and cut slices in half if they are too large to fit frying pan, you might need to use 2 pans simultaneously to fry 2 or 3 servings
- season one side with salt, use meat tenderiser
- turn slices over to other side, tenderise again
- season with sea salt and pepper
- heat frying pan, generously brush it with olive oil
- start frying with pepper side down, use medium heat
- turn the meat over when the colour on the edges changes from pink to white
- fry the other side
Serve straight from the frying pan. I served turkey with Daikon radish and carrot salad. Soft, tender meat and crunchy, spicy salad make nourishing dish with plenty of flavours without much effort and long list of ingredients.
Fried turkey can be stored refrigerated for 2-3 days. The meat does not become tough and is excellent for sandwiches or wraps. I enjoyed mine as a gluten free warm wrap with cheese and vegetables, shown below only as an example of another type of serving. Grain and cheese are not on the ingredient list for this blog.