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🍽️ Smarter Turkey Pepper Steak

320 kcal · 30 min · 4 servings

Ingredients

• 3 tsp pickled green pepper
• 3 shallots
• 2 garlic cloves
• 1 bunch chives
• 600 g thin turkey cutlets (4 thin turkey cutlets)
• pepper
• 1 tbsp oil
• salt
• 4 tbsp cranberry juice
• 300 ml soy cream

Instructions

1. 1. Drain the green peppers from the jar into a sieve.
2. 2. Catch the brine (liquid) in a small bowl.
3. 3. Crush the peppercorns using the flat side of a large knife.
4. 4. Peel the shallots and the garlic.
5. 5. Finely chop the shallots and garlic.
6. 6. Rinse the chives under running water.
7. 7. Shake the chives dry.
8. 8. Cut the chives into fine rings.
9. 9. Rinse the turkey cutlets under cold water.
10. 10. Pat the cutlets dry with kitchen paper.
11. 11. Season the cutlets with ground pepper.
12. 12. Heat oil in a large frying pan.
13. 13. Sear the cutlets over very high heat.
14. 14. Cook them until golden brown on each side.
15. 15. Remove the cutlets from the pan.
16. 16. Lightly salt the cutlets.
17. 17. Wrap the cutlets in aluminum foil.
18. 18. Let them rest in the foil.
19. 19. Add the chopped shallots and garlic to the hot pan.
20. 20. Sauté the vegetables over medium heat.
21. 21. Stir constantly.
22. 22. Cook until the vegetables become translucent.
23. 23. Add the crushed peppercorns to the pan.
24. 24. Add two tablespoons of the collected brine.
25. 25. Deglaze the mixture with cranberry juice.
26. 26. Stir in the soy cream.
27. 27. Let the sauce reduce until creamy.
28. 28. Remove the aluminum foil from the cutlets.
29. 29. Return the cutlets with their juices to the pan.
30. 30. Bring the sauce to a boil once.
31. 31. Add the cut chive rings to the pan.
32. 32. Season the dish finally with salt and pepper.
33. 33. Serve the steak with boiled potatoes.

Nutrition per serving

• kcal: 320
• Protein: 38 g · Fett/Fat: 16 g · Carbs: 2 g