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- Turkey Cutlet with Arugula Pesto and Cherry Tomatoes
Easy
25min
4 People
Turkey Cutlet with Arugula Pesto and Cherry Tomatoes
A light main course perfect for the early days of Spring and also for Summer.
Ingredients
4 People
2 packages of Turkey Paillard
150 g of arugula
50 g of pine nuts
50 g of parmesan
20 cherry tomatoes
1 clove of garlic
Extra virgin olive oil
Salt
Pepper
Description
The turkey cutlet can become even more appetizing if accompanied by a arugula pesto and cherry tomatoes.
Perfect in the lunchbox to take to work, this main course is light and tasty, therefore perfect to welcome spring with a light lunch or a family dinner.
Here is the recipe.
Procedure
1
Preparing the arugula pesto is very easy, just boil some water and blanch the arugula long enough to wilt it. Drain the vegetables and let them cool.
2
Grind the pine nuts and parmesan in a mixer then add the arugula.
3
When the ingredients are well blended, add the oil in a thin stream to emulsify the sauce.
4
At this point you can cook the meat, it will take 3 minutes per side on a hot pan.
5
When the turkey is almost ready, add a clove of garlic and the chopped cherry tomatoes. When the cherry tomatoes are wilted, you can turn off the heat.
6
Serve the slices whole or cut into strips with the arugula pesto and cherry tomatoes on top.
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