Hammered Turkey with Kale, Yellow Bell Peppers, and Mushrooms (Serves 1)
You can cook fabulous food from scratch in less than 30 minutes. In fact, I can make Hammered Turkey with Kale, Yellow Bell Peppers, and Mushrooms in about 20 minutes, but I’ve been practicing. Here are some of the secrets of preparing fresh food from scratch fast. One, buy turkey breast cutlets that are ready to use right out of the package. I find 4 cutlets to a pack at Whole Foods most of the time. Two, hammering the cutlets to make them thin lets them cook fast. Cooking a full-sized cutlet takes more than twice as long. Three, buy pre-washed, chopped kale in a bag so that all you have to do is cook it. Cleaning and cutting whole leaves of kale is easy and doesn’t take much time, but nothing is quicker than cutting the edge of a bag open and pouring out a serving of kale into your skillet. Four, don’t prepare a seasoned flour preparation to dip one cutlet in. Use a spoon to spread flour on your cutlet one side at a time. Dust the cutlet with seasonings one side at a time and go on. That way, you don’t waste as much and you save time.
Prep and cook time: 20-25 minutes
1 turkey cutlet
1 bag of chopped kale
1 yellow bell pepper
1 container of mushrooms
Apple cider vinegar
Directions: Melt 2 tablespoons of coconut oil in a large skillet over medium heat. Place turkey cutlet in a one-gallon Ziploc bag and lay on counter. Hammer thin and flat with a sturdy skillet or a meat hammer (your choice). Lay hammered turkey on a plate. Scoop a heaping tablespoon of tapioca flour onto the turkey and spread it out over the cutlet. Dust with salt, garlic powder, and dried thyme. Turn turkey over and do the same thing to the other side. Transfer turkey to hot skillet and let meat sear about 1-3 minutes on each side until the turkey develops a golden-brown color. Grind black pepper on each side of the seared turkey, transfer to a plate, and set aside while preparing the veggies. I keep mine in the microwave so my cat Toby won’t get it.
Add another tablespoon of coconut oil to hot skillet. Add a splash of apple cider vinegar. Clean and slice a serving of mushrooms – maybe 6 or 8. Slice yellow bell pepper in half from top to bottom. Clean out the seeds and white pulpy parts. Save half for another recipe in an airtight container in the refrigerator. Chop the other half into bite-size pieces. Add sliced mushrooms and chopped bell pepper to skillet and spread them out to cook. Open bag of prewashed, chopped kale and add as much as can fit into skillet. Dust with salt and garlic powder and splash with a little more apple cider vinegar. The kale should wilt down and the other veggies cook within 5-7 minutes. You might need to stir it some to facilitate the wilting.
When ready, transfer the veggies to a plate and add the hammered turkey. Enjoy!
Notes: You can use coconut or almond flour, but I like the beautiful golden color I get working with tapioca starch/flour.
My picture does not show any yellow bell pepper because there was none in this edition. I made hammered turkey 3 more times over the next 2 days and included bell pepper with each of the other editions. I was so eager to eat each time, however, that I failed to take a new picture.
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