Grilled turkey chop with rice and herbs
4 servings
30 minutes
Grilled turkey cutlet with rice and herbs is a true embodiment of lightness and flavor balance in European cuisine. Tender turkey fillet is delicately pounded and marinated in the aroma of lemon and olive oil, acquiring a refined taste with notes of freshness. Grilling creates an appetizing golden crust while keeping the meat juicy inside. Rice cooked to perfect fluffiness is complemented by the aroma of parsley and dill, adding lightness and freshness to the dish. This duet pairs perfectly with blue cheese or BBQ sauces, enriching the flavor with spicy nuances. This dish is suitable for both a cozy family dinner and a festive table, leaving a pleasant gastronomic impression. Its story is simple – the combination of health, taste, and convenience in preparation makes it a favorite choice for gourmets.
1
Cut the turkey fillet into pieces 2 centimeters thick and pound them with the smooth side of a mallet to avoid damaging the meat, just to relax it a bit.
- Turkey breast fillet: 500 g
2
Salt, pepper, brush with olive oil, and drizzle lemon juice on each side.
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 2 teaspoons
- Lemon juice: 2 tablespoons
3
Cook the rice as usual: for one cup of rice, use one and a half cups of water. Salt to taste.
- Rice: 100 g
- Salt: to taste
4
Grill for 2 minutes on each side, then turn perpendicularly to the strips and grill for another minute.
5
Remove the meat from the grill, cover with foil to let it rest.
6
Serve drizzled with lemon juice, with blue cheese or BBQ sauce.
- Lemon juice: 2 tablespoons
