Lemon Turkey Chops with Mashed Potatoes and Corn
2 servings
30 minutes
Lemon turkey cutlets with potato-corn puree are a harmony of tenderness and freshness in one dish. Inspired by European traditions, this recipe combines the rich flavor of turkey with bright citrus notes of lemon and the aroma of thyme. The cutlets, fried to a golden color, acquire a subtle tanginess and herbal freshness, creating an unforgettable gastronomic impression. The potato-corn puree, rich in creamy tones and soft texture, adds balance and comfort to the dish. As a garnish - a juicy salad of cherry tomatoes and pomegranate seeds, adding lightness and vibrant flavor accents. This dish is perfect for a cozy dinner or festive table, giving a sense of home warmth and culinary art.
1
To prepare the puree, boil young potatoes in boiling water until cooked. 5 minutes before it's done, add a cob of pre-cooked corn (sold in vacuum packs) to the pot.
- New potatoes: 400 g
- Fresh corn: 1 piece
2
Drain the water. Cool the corn under cold running water and remove the kernels from the cob.
- Fresh corn: 1 piece
3
Make mashed potatoes with corn kernels and butter. Keep warm.
- New potatoes: 400 g
- Fresh corn: 1 piece
- Butter: 25 g
4
Take 4 pieces of turkey fillet. Lightly pound them.
- Turkey breast fillet: 2 pieces
5
Tear the thyme from the branches and remove the zest from the lemon.
- Fresh thyme: 4 stems
- Lemon: 1 piece
6
Press thyme leaves and lemon zest into the chops. Season with salt and pepper.
- Fresh thyme: 4 stems
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
7
Heat olive oil in a pan and fry the chops for 3 minutes on each side until golden brown.
- Olive oil: 2 tablespoons
8
Serve with a salad of cherry tomatoes and pomegranate seeds with onion and cilantro.