John Myers
Turkey Breast Gratin with Feta
The perfect turkey breast gratin with feta recipe with a picture and simple step-by-step instructions.
- 600 g Turkey breast
- Salt pepper
- 2 tbsp Olive oil
- 100 ml Dry white wine, alternatively meat broth
- 4 Tomatoes
- 1 branch Rosemary
- 2 Branches Thyme
- 2 Red chili peppers
- 80 g Green olives without stones
- 1 Clove of garlic, if you like
- 200 g Feta
- Wash the turkey breast, pat dry and cut into 8 schnitzels. Salt, pepper and fry in 1 tablespoon of oil for about 3 minutes, remove. Pour out the fat, deglaze the roast with wine and simmer down to 2-3 tbsp. Preheat the oven to 180 ° C (convection 160 ° C).
- Wash and clean tomatoes, cut into slices. Wash the herbs, shake dry, chop. Wash and clean the chilli and cut into rings. Cut the olives into slices. Peel and chop the garlic, mix with 1 tablespoon of oil, chilli, herbs, olives and the loosened roast.
- Place the turkey escalope alternating with tomatoes in a baking dish lined with baking paper. Drizzle with sauce, season with salt, pepper and crumble over the feta. Bake for about 20 minutes.
- Rice or ciabatta and salad go well with this.
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