Turkey Paillard

  • serves 4
Christine Cushing
Christine Cushing

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

10 Ratings
Directions for: Turkey Paillard


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)


1. Preheat oven to 375 degrees F.

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

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.

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.

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.

See more: Main, Poultry, Dinner


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