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Turkey Paillard

Turkey Paillard
YIELDS
4 servings

Paillard is just the culinary term for a thin slice of meat and it is usually cooked quickly by grilling or sautéing.

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Ingredients

1
boneless, skinless turkey breast (about 1 ½ pounds)
Coarse salt and freshly cracked black pepper, to taste
Several sprigs fresh thyme and rosemary, chopped (about ¼ cup/60 ml)
1
Tbsp butter (15 ml)
1
Tbsp grapeseed oil (15 ml)
2
tsp Worcestershire sauce (10 ml)
½
cup dry white white (125 ml)
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Directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Slice turkey on the bias into four ½-inch slices. Season with salt and pepper and rub with chopped herbs.

Step 3

Over high heat, add butter and grapeseed oil to a large skillet with ovenproof handles. When butter melts and oil is hot, panfry the turkey slices until golden, about 2 minutes per side.

Step 4

Transfer pan to oven and cook until meat is no longer pink, about 5 minutes. Remove pan from oven. Transfer cooked turkey to a plate. Keep warm.

Step 5

Return skillet to stovetop over high heat. Add white wine and Worcestershire sauce to the pan to deglaze. Reduce the pan sauce until syrupy and just starts to thicken, about 3 to 5 minutes. Pour sauce over turkey. Serve immediately.

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