How to make our gastronomic life brighter, more pleasant, more fun? Nothing is easier! We buy tender poultry meat, study a selection of the best recipes for cooking in the oven or in a pan and get amazingly delicious medallions from turkey. This dish has everything - a set of useful properties, excellent taste and sophistication.

Oven turkey medallions

The hot conditions of the oven are excellent for the thermal processing of meat. And you can practically not be afraid for getting the perfect result.

Ingredients Composition:

  • oil (sunflower or olive) - 25 ml;
  • cheese (preferably hard) - 200 g;
  • turkey meat - 1 kg;
  • ripe tomato;
  • homemade sour cream (can be replaced with unsweetened yogurt) - 50 g;
  • basil, spices.

Cooking method:

  1. First of all, let's do the sauce. Grind fresh basil, place in a bowl. If desired, use dried grass. Add sour cream, slightly salt the mixture, mix well.
  2. We free the tomato from the skin, shred in thin circles.
  3. We cover the baking sheet with foil, leaving a margin for packing baked products. We process paper with olive oil.
  4. We get the meat from the refrigerator. Thoroughly wash the turkey, divide the flesh into small round layers resembling medallions. Thoroughly grease the meat slices with the prepared sauce, place on top a circle of tomato.
  5. We cover the decorated dish with the free part of the foil and send the workpiece for 45 minutes to the oven, heated to 180 ° C. 10 minutes before the completion of the process, open the dish, sprinkle each portion with finely grated cheese.

We serve hot turkey medallions in a beautiful serving utensil.

Cooking in a pan

Cooking meat dishes in the oven provides a number of advantages, but many fans of such dishes are interested in how to deliciously and efficiently fry medallions in a pan.

Grocery list:

  • soy sauce - 20 ml;
  • orange marmalade - ½ cup;
  • turkey fillet - 800 g;
  • olive oil - 40 ml;
  • grated ginger root - 1 tbsp. l .;
  • spices (salt, pepper).

Order of preparation:

  1. Cut the processed pulp of the bird into neat round slices. It is advisable to give them approximately equal shape.
  2. We spread the products in a pan with well-heated olive oil. We never start the thermal processing of meat in cold fat: while the composition is warming up, the product will lose part of the released juice. Fry each side of the formation for 5 minutes until a pink tint appears.
  3. We take the pieces of fillet out of the bowl and leave the hot meat on a plate. Cover the dishes tightly with foil.
  4. We place orange marmalade in the place of the turkey, add Chinese sauce and ginger crumbs. Constantly mixing the composition, heat it to a boil. Then immediately reduce the flame intensity, bring the mixture to a thick state.
  5. Now we lower the medallions into the fragrant glaze, gently shake the pan, trying to distribute the sauce among the meat components.

The original use of citrus sweets made it possible to create such a wonderful culinary creation. We serve food exclusively in hot form.

Step by step cooking in bacon

Having mastered the subtleties of thermal processing of meat, we proceed to the nuances of the delicious design of the dish. Turkey and bacon - a great combination of wonderful delicacies.

The list of components:

  • lean oil - 100 ml;
  • Dijon mustard - 20 g;
  • turkey breast - 800 g;
  • balsamic vinegar - 8 ml;
  • bacon (decorated thin slices) - 300 g;
  • olive herbs - 4 g;
  • salt pepper.

Stages of preparation:

  1. We take the meat out of the refrigerator, rinse and dry with napkins. We cut it with identical round layers up to 2 cm thick. Lightly beat off the turkey with the side of the hammer without chipping.
  2. We combine mustard, oil, salt, pepper, vinegar and other desired spices in a deep bowl. Thoroughly mix the composition, put the meat in it and leave it in the marinade for an hour.
  3. We get pieces from the fragrant mixture, easily get wet with paper towels. Wrap each serving in one or two strips of thinly sliced ​​bacon. The edges are fixed with toothpicks.
  4. We spread the delicious products in the hot oil in a pan, fry round. The main condition for obtaining tender and juicy medallions from turkey is not to dry the meat!

We leave the finished dish for 10 minutes under the foil, and then serve to the table, decorating the food with sprigs of greenery.

Turkey medallions with sour cream

The magical taste of poultry meat is especially pronounced in a harmonious "union" with the fermented milk product. Turkey in a thick sour cream sauce is an excellent dish for a hearty dinner.

Product Set:

  • turnip onions;
  • apple vinegar - 10 ml;
  • poultry meat medallions - 600 g;
  • fresh sour cream - 50 g;
  • garlic cloves - 3 pcs.;
  • mustard - 10 g;
  • dry mixture of “Adjika”, turmeric, Provencal herbs - we select the composition according to preferences;
  • laurel leaf, hot pepper.

Cooking sequence:

  1. Initially, we make marinade. To do this, cut the onions, peeled from the husk in half rings. We place the parts of the vegetable on the bottom of the bowl, attach finely chopped garlic cloves, a mixture of dry spices, a bay leaf.
  2. Turkey medallions can be purchased as a semi-finished product. If we have at our disposal a fillet or a breast of poultry, wash the product well, dry it with paper towels, cut into round slices. We easily beat off the blanks using the edge of the palm. A great way to sparing meat!
  3. We spread the made “decorations” on the onion mixture, sprinkle the products with apple cider vinegar, leave for an hour to soak in the aroma of spices and spices.
  4. We place the layers of turkey in a heated pan with non-stick coating.In such dishes, all sides of the meat are perfectly fried without adding fat. Fast and very helpful!
  5. When the medallions receive a ruddy-cut, we attach to them the entire composition of the marinade. Stir the meat until almost ready, then flavored with mustard and homemade sour cream. We mix the components of the dish, heat the turkey slices in a delicious sauce for a few more minutes.

Tidbits of meat did not get a bouquet - a whole bunch of exquisite tastes and delicate aromas!

In cheese batter

Turkey dishes, skillfully decorated in appetizing crunchy "outfit", will not only make up a nutritious breakfast or lunch, but will also pleasantly surprise guests invited to a dinner party.

Components Used:

  • cheese - 100 g;
  • lean oil;
  • eggs - 4 pcs.;
  • turkey medallions - 1 kg;
  • premium flour - 100 g;
  • spices (salt, pepper).

Cooking Technology:

  1. To obtain a lush and mouth-watering shell of meat products, we use exclusively fresh eggs. We drive them into the bowl, rub the cheese shavings here, season the products with salt and pepper.
  2. Mix the composition with a whisk, adding portions of flour. We knead the dough with a homogeneous consistency, which resembles homemade sour cream in density.
  3. We blot the decorated pieces of meat with napkins, removing excess moisture.
  4. We heat a small amount of vegetable fat in a pan, dip each layer in the batter obtained, put it into hot oil. We arrange portions at a distance from each other, so that they are quite "free" in hot conditions.
  5. Cooking over medium heat. After the appearance of a golden crust, we turn the products over, substituting their other sides for the formation of the same result.

We serve wonderful medallions in cheese batter to the table.

With berry sauce

The mere name of the presented recipe instantly creates an aromatic image of a marvelous meat dish with berry flavors.

Required Products:

  • olive oil;
  • turkey meat - 500 g;
  • ginger - 10 g;
  • ripe oranges - 2 pcs.;
  • regular sugar - 50 g;
  • berries (preferably slightly acidic) - 300 g;
  • cognac - 20 ml;
  • spice.

Cooking process:

  1. We divide the pre-processed meat into equal layers, carefully blot each slice.
  2. We sort fresh berries, wash, dry with napkins, put in a saucepan. We fill the container with juice squeezed from oranges. Rub the zest of citrus fruits, pour in 250 ml of purified water.
  3. We heat the products to a boil, cook for 5 minutes, then add cognac and sugar. Tomim the mixture for another quarter of an hour in the open.
  4. Lubricate the heated pan with olive oil. Sprinkle turkey pieces with a little salt. To preserve meat juices, "seal" them inside the medallions, fry the products over high heat. We spend on each side no more than 5 minutes.
  5. Cover the baking sheet with foil, spread the hot meat, cover with a second sheet of paper. We put the workpiece for 20 minutes in the oven, heated to 180 ° C. At the end of the process, dry the meat pieces in the open form.

Sprinkle the finished dish with chopped herbs, pour the desired amount of berry sauce.

How to Fry Turkey Medallions in a Grill Pan

To ignore this method of cooking poultry meat means to deprive yourself of a seductively delicious and very attractive dish.

List of ingredients:

  • sunflower oil;
  • poultry fillet - 1 kg;
  • garlic cloves - from 4 pcs.;
  • paprika, salt, pepper;
  • olive herbs.

Cooking:

  1. We divide the washed and dried meat into layers. In the process of easy beating, we give the slices the shape of heart medallions. Sprinkle them with pepper, paprika, dry herbs, salt.
  2. Rub the pieces with garlic, passed through the press, grease with fresh oil and leave for an hour in the fragrant mixture.
  3. Using a culinary brush, we process a highly heated grill pan with vegetable fat (preferably with an olive composition).
  4. We spread the meat slices on the hot ribs of the container, fry both sides until the appetizing strips appear. Depending on the thickness of each serving, the whole process will take up to 10 minutes.

It is best to enjoy the delicious taste of the dish right away, while the meat is still “burning” with its hot blush.

If you doubt how to make medallions from turkey, mentally imagine the appearance of the future dish, feel the incomparable tenderness of each juicy piece. Always remember that the essence of pleasure lies in the desire for it.

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