Turkey Cutlet with Fennel and Pomegranate

I can provide you with a recipe for a turkey cutlet with fennel and pomegranate, a dish that combines the sweetness of the fruit with the delicate taste of turkey and the crunchy freshness of fennel. It’s a recipe that enhances the taste and lightness of these ingredients.

Ingredients

• 400 g of turkey breast
• 1 large fennel
• 1 pomegranate
• Extra virgin olive oil
• Salt and pepper
• Lemon juice
• A few fresh mint leaves (optional)

Preparation

1. Begin with the preparation of the fennel. Clean the fennel by removing the hard parts and the base. Slice it thinly and soak in water and lemon juice to keep it crisp and to prevent it from turning brown.
2. Remove the seeds from the pomegranate by cutting the fruit in half and tapping the skin with a spoon to make them fall out. Set the seeds aside.
3. Heat a non-stick skillet and cook the previously salted and peppered turkey breast over medium-high heat for about 2-3 minutes per side, until it is nicely browned on the outside and cooked but still juicy inside.
4. Once cooked, remove the turkey from the skillet and let it rest for a few minutes before slicing. Slice it against the grain into slices about one centimeter thick.
5. Assemble the dish by laying the turkey slices on the bottom, then add the drained fennel and distribute the pomegranate seeds on top.
6. Season with a drizzle of extra virgin olive oil, a pinch of salt and pepper to taste. If you wish, you can add a few fresh mint leaves for an extra touch of freshness.

Curiosity

Pomegranate is an ancient fruit, known for its beneficial properties and often associated with health and fertility. In Mediterranean cuisine, it pairs well with white meats and salads, offering a sweet and at the same time slightly tart taste that pleasantly contrasts with the delicate flavors of turkey and fennel.

I hope this recipe inspires you for a tasty and colorful dish! If you need advice on wines to pair or other details, I’ll be happy to help!