← All recipes

🍽️ Fried Turkey Breast with Roasted Zucchini, Tomato Risotto, and Parsley Pesto

590 kcal · 30 min · 4 servings

Ingredients

• Yellow onions 1 pc
• Vegetable broth 700 ml
• Butter 2 tbsp
• Sugar pinch
• Risotto rice 300 g
• Dry white wine 100 ml
• Passata tomatoes 200 g
• Fresh parsley 30 g
• Peanut kernels 3 tbsp
• parmesan 30 g
• Oil 6 tbsp
• Salt pinch
• Turkey breast fillet 600 g
• Black ground pepper pinch
• Zucchini 1 pc

Instructions

1. 1. Halve the onion and remove the skin.
2. 2. Dice the onion into small cubes.
3. 3. Bring the broth to a boil in a pot.
4. 4. Melt the butter in another pot over medium heat.
5. 5. Sweat the onion cubes with the sugar in the butter for about 2 minutes.
6. 6. Add the rice and fry it for approx. 1 minute.
7. 7. Deglaze the mixture with 100 ml of white wine.
8. 8. Let the wine reduce completely.
9. 9. Add the puréed tomatoes and a ladle of broth.
10. 10. Simmer the risotto for approx. 20 minutes over medium heat, stirring occasionally.
11. 11. Add more broth as needed to keep the rice covered with liquid.
12. 12. Preheat the oven to 120 °C (convection).
13. 13. Wash the parsley and let it drain well.
14. 14. Remove the tough stems from the parsley.
15. 15. Chop the parsley roughly.
16. 16. Grate the Parmesan finely.
17. 17. Crush the peanuts roughly.
18. 18. Place the parsley, peanuts, half of the Parmesan, and 1–2 tbsp of water in a tall container.
19. 19. Blend the ingredients finely with 3 tbsp of oil.
20. 20. Season the pesto with salt and sugar.
21. 21. Heat 2 tbsp of oil in a pan over high heat.
22. 22. Wash the turkey breast fillets and pat them dry.
23. 23. Season the fillets with salt.
24. 24. Fry the fillets in the hot oil for approx. 3 minutes on each side until golden brown.
25. 25. Season the fillets with pepper.
26. 26. Place the fillets on a baking sheet.
27. 27. Finish cooking the fillets in the oven for approx. 10 minutes.
28. 28. Wash the zucchini and cut off the ends.
29. 29. Slice the zucchini crosswise.
30. 30. Add 1 tbsp of oil to the pan drippings.
31. 31. Fry the zucchini for approx. 6 minutes until golden brown.
32. 32. Season the zucchini with salt and pepper.
33. 33. Stir the remaining Parmesan into the finished risotto.
34. 34. Season the risotto with salt, pepper, and sugar.
35. 35. Plate the tomato risotto, roasted zucchini, turkey steaks, and parsley pesto.
36. 36. Serve the dish.

Nutrition per serving

• kcal: 590
• Protein: 42 g · Fett/Fat: 24 g · Carbs: 57 g