🍽️ Crispy Turkey Strips with BBQ Cream and Fresh Corn Salad

Name: Crispy Turkey Strips with BBQ Cream and Fresh Corn Salad
Total time: 30 min
Yield: 4 servings
Ingredients: Corn from the can 425 ml; Shallots 2 pcs.; Vine tomatoes 4 pcs.; Olive oil 2 tbsp; Balsamic vinegar, light 1 tbsp; Water 2 tbsp; Sugar pinch; Salt pinch; Pepper, black ground pinch; Barbecue sauce 4 tbsp; Fresh cheese, plain 200 g; Milk 2 tbsp; Turkey breast fillet 600 g; Oil 1 tbsp; Mini romaine 2 pcs.

576 kcal · 30 min · 4 servings

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Ingredients

Corn from the can 425 ml
Shallots 2 pcs.
Vine tomatoes 4 pcs.
Olive oil 2 tbsp
Balsamic vinegar, light 1 tbsp
Water 2 tbsp
Sugar pinch
Salt pinch
Pepper, black ground pinch
Barbecue sauce 4 tbsp
Fresh cheese, plain 200 g
Milk 2 tbsp
Turkey breast fillet 600 g
Oil 1 tbsp
Mini romaine 2 pcs.

Instructions

1. Pour the corn into a sieve and let it drain well.
2. Halve the shallots, peel them, and chop them very finely.
3. Wash the tomatoes thoroughly.
4. Cut the tomatoes into quarters and remove the hard core.
5. Cut the tomato pieces into cubes of about 1 cm.
6. Mix olive oil, balsamic vinegar, water, and sugar in a large bowl.
7. Season the liquid generously with salt and pepper.
8. Add the chopped shallots, tomato cubes, and corn to the marinade.
9. Stir everything well and let the mixture sit for a while.
10. Take a separate bowl for the sauce.
11. Whisk the barbecue sauce, cream cheese, and 2 tablespoons of milk until smooth.
12. Season the BBQ cream with salt and pepper to taste.
13. Rinse the turkey meat under running water.
14. Pat the meat dry with kitchen paper.
15. Cut the meat into thick slices first.
16. Cut the slices crosswise into strips about 2 cm thick.
17. Lightly salt the turkey strips.
18. Heat 1 tablespoon of oil in a medium frying pan over high heat.
19. Fry the turkey strips for about 3 minutes on all sides over high heat.
20. Pepper the meat after searing.
21. Reduce the heat to low and fry the strips for another 6 minutes.
22. Turn the strips occasionally during the cooking time.
23. Remove the core from the romaine lettuce.
24. Cut the romaine lettuce crosswise into strips about 0.5 cm thick.
25. Wash the lettuce strips.
26. Spin the lettuce dry in a salad spinner.
27. Add the dry romaine lettuce to the corn mixture in the bowl.
28. Season the entire salad with salt and pepper.
29. Arrange the finished turkey strips on the plates.
30. Pour the BBQ cream cheese sauce over the turkey strips.
31. Serve the meat together with the corn salad.
32. Enjoy your meal!

Nutrition per serving

kcal: 576
Protein: 42 g · Fett/Fat: 30 g · Carbs: 26 g