Imagine a dish that transports you to sun-drenched Mediterranean coastlines with just one bite - our Griddled Turkey Escalope with Roast Tomatoes is that culinary escape! Craving a restaurant-quality meal that's surprisingly simple to prepare? This recipe transforms humble ingredients into a mouthwatering masterpiece that will make your taste buds dance and impress even the most discerning dinner guests. In just 30 minutes, you'll create a dish that looks and tastes like it was crafted by a professional chef, right in the comfort of your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 2 turkey escalopes
- 200g cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Remove turkey escalopes from refrigerator 15 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Preheat griddle pan or heavy skillet over medium-high heat. Simultaneously, preheat oven to 200°C (400°F) for roasting tomatoes.
- Place cherry tomatoes on a baking tray, drizzle with 1 tablespoon olive oil, sprinkle dried oregano, and season with salt and pepper. Toss to coat evenly.
- Place tomatoes in preheated oven and roast for 12-15 minutes until they start to blister and caramelize, releasing their natural sweetness.
- Pat turkey escalopes dry with kitchen paper to remove excess moisture, which helps achieve a better sear.
- Brush escalopes with remaining olive oil and season generously with salt and freshly ground black pepper on both sides.
- Place escalopes on hot griddle pan, cooking for 3-4 minutes on each side until golden brown and internal temperature reaches 74°C (165°F).
- Remove escalopes from griddle and let rest for 2-3 minutes to allow juices to redistribute, ensuring tender meat.
- Plate turkey escalopes, top with roasted cherry tomatoes, and serve immediately while hot.
Tips
- Temperature is Key: Always let your turkey escalopes sit at room temperature before cooking to ensure even heat distribution and prevent tough meat.
- Pat Dry for Perfect Sear: Remove excess moisture from the escalopes with kitchen paper to achieve that gorgeous golden-brown crust.
- High Heat, Quick Cooking: Use a hot griddle pan and cook quickly to lock in juices and create beautiful grill marks.
- Don't Overcrowd the Pan: Cook escalopes in batches if necessary to maintain high pan temperature and ensure proper searing.
- Rest Your Meat: Allow the escalopes to rest for 2-3 minutes after cooking to redistribute juices, resulting in a more tender and flavorful dish.
- Tomato Roasting Tip: Choose ripe cherry tomatoes and don't be afraid to let them caramelize slightly for enhanced sweetness.
- Season Generously: Don't shy away from salt and pepper - they're crucial for bringing out the meat's natural flavors.
Nutrition Facts
Calories: 277kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 80mg
