Ingredients
- 1 turkey breast cutlet
- 6 spinach leaves
- 60 ml (¼ cup) sliced sun-dried tomatoes
- 60 g (2 oz) semi-soft cheese (Mont Jacob)
- 6 black olives, chopped
- 30 ml (2 tablespoons) olive oil
- 250 ml (1 cup) chicken broth
- Salt and freshly ground pepper
Sauce
- 15 ml (1 tablespoon) butter
- 1 Honeycrisp apple, cubed
- 30 ml (2 tablespoons) Au Coeur de la pomme cider vinegar
- 5 ml (1 teaspoon) tarragon
Apple compote
- 30 ml (2 tablespoons) butter
- 30 ml (2 tablespoons) olive oil
- 2 McIntosh apples, quartered
- 15 ml (1 tablespoon) Au Coeur de la pomme cider vinegar
- Salt and freshly ground pepper
Savoy cabbage
- ½ Savoy cabbage, cut into strips
- 30 ml (2 tablespoons) butter
- 30 ml (2 tablespoons) olive oil
- Salt and pepper
Preparation
- Preheat oven to 165°C (325°F).
- Flatten the cutlet and spread the spinach leaves, sun-dried tomatoes, cheese and olives to the edge. Season with salt and pepper. Roll up and tie. In a frying pan, sear the cutlet in olive oil on all sides. Add chicken stock and bring to the boil. Place in oven for 30 minutes. Baste frequently.
- To prepare the sauce, melt the butter in a saucepan and sauté the apple for 1-2 minutes. Deglaze with the cider vinegar and add the tarragon.
- To prepare the applesauce, melt the butter, add the olive oil and apples and cook for about 20 minutes, or until soft. Add cider vinegar, salt and pepper.
- To prepare the sautéed cabbage, heat the butter and oil over medium heat, add the cabbage and cook for 2 to 3 minutes, seasoning with salt and pepper.
- Slice escalope and top with sauce. Serve with sautéed cabbage, applesauce and mashed potatoes.
Portions:
4Preparation:
15 minutes
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