Creamy Thyme Turkey Breast Cutlets: delicious and easy.
When it comes to meat, chicken and turkey are our choices. If the recipe requires another kind, we are fine with that but if we can choose, birds are on the menu. Several slices or cutlets can feed us both and there is always a portion left for work lunch the other day. This creamy combination includes simple ingredients, available on my way home so if you pass by a supermarket, this idea makes one week day dinner less to worry about.
I must admit all the herbs I include to the dishes are grown on my balcony. There is a perfect spot on the window bench, with enough light, not direct sun at all, roof protecting the pots from heat and storms.
Two years ago, I have planted tomatoes, inca berries and nasturtiums and they survived as well. I guess there is some sort of magic there. Believe it or not, I decided to find Isabella grape and plant it to climb up the balcony fence. But, it seems to me I have gone too far from today’s topic 🙂
Done under 30 minutes, this creamy thyme turkey slices (cutlets) are one of those dishes everyone likes. Not only because of time saving but also the ingredients. While turkey slices are frying and later on while heavy cream is lightly boiling you can prepare pasta or rice to serve together. What I do is boil spaghetti or any other pasta.
Since Thanksgiving is getting closer, save this recipe for turkey leftovers: slices of turkey breasts layed in a pan to be golden brown on both sides with a creamy sauce like this are your easy way to make frugal lunch day after the holidays.
Creamy Thyme Turkey Breast Cutlets
- 3 Tbsp sunflower oil
- 3 fresh turkey breast slices 1 lb or leftover rotisserie turkey
- 1 1/2 cup heavy cream
- 1/2 cup water, optional
- Garlic powder, salt, ground black pepper to taste
- Thyme and parsley to taste
Prepare a large pan so 3 slices & cutlets of turkey breasts fit in.
Coat the slices with salt. If using leftovers, be careful with salt.
Heat oil and fry the slices until golden brown.
When finished, take them out and put aside, on a plate.
In the same pan, add heavy cream, ground black pepper and thyme; boil on medium heat for 2 minutes. If too thick, add water.
Return turkey to the pan and boil on light heat for another five minutes so the flavours combine together.
Garnish with thyme and parsley and serve.