Turkey Paillard with Pecans
A scrumptious presentation of turkey. The turkey is made tender from the buttermilk marinade. It is lightly cooked and served with a delicious pecan and butter sauce. Rice on the side finishes the dish nicely.
5-lb. turkey breast, boned, skinned and trimmed
2 cups buttermilk
1 tbsp. fresh thyme leaves, lightly chopped
2 tbsp. chopped flat leaf parsley
1 clove garlic, peeled and chopped
1⁄4 tsp. cayenne pepper
1⁄2 tsp. kosher salt
2 cups flour
1⁄4 cup canola oil
1⁄4 cup unsalted butter
For the Pecan Butter:
1 cup sweet butter
1⁄2 cup pecans
4 cloves garlic, peeled and chopped
1⁄4 cup chopped flat leaf parsley
Salt and freshly ground black pepper, to taste
10 sprigs flat leaf parsley, for garnish
1. Slice turkey into 4-oz. slices. Between two pieces of parchment paper, flatten turkey slices to an even 1⁄3-in. thickness.
2. Combine buttermilk, thyme, parsley, garlic, cayenne, and salt. Marinate turkey in mixture for 1-2 hours.
3. Drain turkey and dredge in flour; sauté turkey in canola oil and butter until internal temperature reaches 170°F. Remove to warm oven and hold for service.
4. To prepare pecan butter, slowly melt butter and add pecans, garlic, parsley, and lemon juice.
5. To serve, drizzle each paillard with 1 tbsp. pecan butter. Garnish with parsley and serve with wilted greens and flavored rice.