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Grilled turkey paillards with jalapenos and garlic

BACK in the '80s, a Paris chef came up with one of the smartest ideas for cooking meat ever devised. He cut veal thin and pounded it even thinner to make it as tender as possible, then seared it so ... Read more

Total time: About 10 minutes, plus 1 hour marinating | Serves 4
  • 1 pound turkey breast cutlets
  • 1 clove garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 teaspoon dried Mexican oregano, crumbled
  • 1 teaspoon ground cumin
  • 1/3 cup extra-virgin olive oil
  • Salt, pepper
  • Chopped cilantro, for garnish
  • 1 lime, quartered, optional

Step 1Place the turkey slices between 2 sheets of wax paper or plastic wrap and pound until uniformly thin, about one-fourth inch. Place in a large shallow dish. In a bowl, whisk together the garlic, jalapeno, oregano, cumin and olive oil. Add salt and pepper to taste. Pour over the turkey and let stand at room temperature for 1 hour.

Step 2Heat a grill until very hot. Carefully place the marinated turkey paillards on the grill and cook just until cooked through, 1 to 2 minutes per side; do not overcook. Transfer to serving plates and sprinkle with cilantro. Serve with lime wedges for juicing, if desired.

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