Turkey Breast Fillets with Lemon and Olives

Turkey Breast with Lemon and Black OlivesMoist, pan sautéed turkey fillets are sauced with freshly squeezed lemon juice and Kalamata olives in this easy to make dish that goes from start to finish in 25 minutes or less. It’s perfect for a week-night dinner and sure to please with deep, rich flavor that tastes like you spent hours in the kitchen.

Don’t skimp on the lemon juice: the dish needs the entire amount called for and isn’t tart or over-assertive like you might expect. Anchovies are the secret ingredient, mellowing the sauce with a savory richness that will surprise you. The flavors are perfectly balanced and a delightful contrast with the turkey. This very flexible dish, great when served immediately, is even better after it soaks up the sauce. Hold it at room temperature for up to 3 hours and reheat it in the microwave to avoid drying out the turkey.

Turkey Breast Fillets with Lemon and Olives

Serves 4 to 6, adapted from “Every Night Italian”

3 tablespoons (15 ml) olive oil, plus more if needed
1 3/4 pounds (790 grams) turkey breast fillets, 1/4 inch (6 mm) thick
1/4 cup (60 ml) almond meal
1/4 cup (60 ml) sweet rice flour
Salt
Black pepper
5 anchovy fillets, packed in olive oil
1/3 cup (80 ml) freshly squeezed lemon juice
12 Kalamata olives, pitted and chopped
3 bay leaves

Whisk together the almond meal and sweet rice flour. Press each turkey slice into the flour mix, then turn it over and coat the other side. Make sure the surface is evenly coated. Heat 2 tablespoons of olive in a heavy skillet and cook a few of the turkey slices at a time, making sure not to crowd the skillet. Cook them briefly on each side, until they are lightly browned and no longer pink on the inside, then transfer them to a large platter. If needed, add more olive oil to the skillet as you cook the rest of the turkey. Lightly season the cooked fillets with salt and pepper.

Turn the heat to low and add 1 tablespoon of olive oil and the anchovies. Use a fork to mash the anchovies into a paste, then add the lemon juice, chopped olives and bay leaves. Bring the sauce to a simmer and cook for a minute, scraping up the brown bits on the bottom of the skillet and whisking them into the sauce. Discard the bay leaves. Return the cooked turkey to the skillet, dipping each slice into sauce so that both sides are coated. Stack the coated slices to one side of the skillet so that there’s room to dip the rest. Serve immediately or let stand for up to 3 hours. Reheat the turkey in the microwave if needed, so that it doesn’t dry out

8 thoughts on “Turkey Breast Fillets with Lemon and Olives

    • I’ve used it with and without the sweet rice flour- it sticks better if it’s mixed with something. I use it by itself when I’m cooking for someone on a low-carb diet. The flavor’s great and it browns well, but tends to flake off. One of these days I’m going to try it with an egg wash and see if that holds it better.

Comments are closed.