Balsamic Turkey Paillard

The balsamic turkey paillard is ideal for those who want to enjoy a light and tasty dish: here is the recipe!

2 packs of AIA Turkey Paillard – Thin slices of turkey breast

Half a glass of Modena balsamic vinegar

20 g of butter

A tablespoon of flour

Meat broth as needed

Extra virgin olive oil

Salt and pepper

Description

The balsamic turkey paillard is a second course that is tasty but at the same time light, perfect for those who want to stay in shape but without giving up taste.

Are you wondering what paillard is? It is simply thin slices of turkey, in this case accompanied by a delicious balsamic vinegar sauce: a quick and easy recipe that you will cook in a few minutes and that will also please the most demanding palates.

You just need to get the AIA Turkey Paillard and a quality balsamic vinegar: here are the two secrets for the excellent success of this delicious dish!

The combination of meat and vinegar is, in fact, one of the most successful in the kitchen, so much so that most of the marinades for meat are prepared with a vinegar base (balsamic, white wine, red wine, apple, etc). Find out more about the various types of turkey meat marinade, read here!

To make the balsamic turkey paillard you will need a few ingredients and only 10 minutes of time: in short, the perfect dish for a quick dinner, even with last-minute guests, or for a light but tasty summer lunch.

Paillard - Thin Slices of Turkey Thigh

Procedure

Start by preparing the balsamic vinegar sauce that will accompany the turkey paillard.

In a saucepan, melt the butter over low heat, then add the flour and mix well creating a roux (here all the details on how to make this famous base of sauces and velvety).

In another saucepan, heat the broth (half a glass will be enough) and, when it starts to simmer, turn the flame to the maximum: pour the balsamic vinegar, then add the roux of butter and flour, a pinch of salt, one of pepper and mix quickly to amalgamate everything.

Continue cooking over medium heat until the sauce has thickened, then remove it from the stove and keep it warm while you move on to cooking the meat.

Heat a non-stick griddle, lightly grease it with extra virgin olive oil and arrange the paillard slices two or three at a time (depending on the size of the pan) for 2 minutes, turning them once halfway through cooking.

Place the slices of turkey paillard on a serving dish and season with the hot balsamic sauce.

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