Turkey, cucumber and vermouth sauté with grilled polenta Recipe
Super fast turkey cutlets in succulent cucumber and vermouth sauce.
Ingredients
- 2 turkey cutlets
- 1 cup chicken stock from ½cube
- 1/2 cup dry vermouth
- 20 cm piece of cucumber, peeled and cubed
- 1 tbs butter
- 2 tbs flour
- 1/2 tbs Dijon mustard
- 1 tbs fresh chives, chopped
- For grilled polenta:
- 500 ml water
- 1/2 tsp sea salt
- 1 cup instant palenta
- Olive oil for brushing
Directions
- Remove the bone from the cutlets, put them in a frying pan. Add the stock and vermouth, cover and poach for 5 minutes.
- Add the cucumber and cook for further 5 minutes.
- Remove the cutlets and cucumber from the pan with the slotted spoon and set aside. Keep warm.
- Mix together butter, flour and mustard. Whisk the butter mixture into the juices in the pan. Bring to the boil and simmer gently for 1-2 minutes, stirring.
- Return the cutlets, cucumber and any juice to the pan, add the chives and heat gently to warm through.
- Serve with grilled pieces of polenta and green salad.
- Grilled polenta:
- Cook polenta according to the manufacturer's instructions. Pour into the plastic container and chill. Remove from the mold, cut into equal slices. Brush each slice with a little olive oil and grill in a grill pan on both sides until the grill marks could be seen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2047g | |
| Recipe makes 2 servings | |
| Calories 491 | |
| Calories from Fat 123 | 25% |
| Total Fat 13.84g | 17% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 1023mg | 43% |
| Potassium 2671mg | 76% |
| Total Carbs 38.5g | 10% |
| Dietary Fiber 11.2g | 37% |
| Sugars 20.37g | 14% |
| Protein 51.91g | 83% |
