Imagine sinking your teeth into perfectly grilled turkey cutlets, dripping with vibrant, herbaceous chimichurri sauce that transports you straight to the sizzling grills of Argentina. This recipe is not just a meal; it's a culinary adventure that transforms a simple weeknight dinner into an extraordinary dining experience. With just 25 minutes of total cooking time, you'll create a restaurant-quality dish that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 4 turkey cutlets
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1 cup parsley, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the chimichurri sauce by combining chopped parsley, minced garlic, olive oil, vinegar, salt, and pepper in a medium bowl. Mix thoroughly and set aside to allow flavors to meld.
- Remove turkey cutlets from refrigerator 15-20 minutes before cooking to bring them to room temperature, which ensures more even cooking.
- Pat turkey cutlets dry with paper towels to remove excess moisture, which helps achieve better grill marks and prevents steaming.
- Season both sides of the turkey cutlets generously with salt and pepper, ensuring even coverage.
- Preheat grill or grill pan to medium-high heat (around 400-425°F). Clean and lightly oil the grill grates to prevent sticking.
- Place turkey cutlets on the hot grill and cook for 4-5 minutes on the first side, allowing nice grill marks and caramelization to develop.
- Flip cutlets and cook an additional 3-4 minutes on the second side, or until internal temperature reaches 165°F when checked with a meat thermometer.
- Remove grilled turkey cutlets from heat and let rest for 3-5 minutes to allow juices to redistribute.
- Plate the turkey cutlets and generously spoon chimichurri sauce over the top, serving immediately while still warm.
Tips
- Temperature is Key: Always let your turkey cutlets rest at room temperature for 15-20 minutes before grilling to ensure even cooking.
- Moisture Management: Pat the cutlets completely dry before seasoning to achieve those coveted, beautiful grill marks.
- Seasoning Technique: Don't be shy with salt and pepper - generously season both sides of the cutlets for maximum flavor.
- Grill Temperature Sweet Spot: Aim for medium-high heat (400-425°F) to get perfect caramelization without drying out the meat.
- Rest and Redistribute: After grilling, let the cutlets rest for 3-5 minutes to allow the juices to redistribute, ensuring a juicy, tender result.
- Chimichurri Pro Tip: Prepare the sauce ahead of time and let it sit for 15-30 minutes before serving to allow the flavors to meld and intensify.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 1g
Protein: 35g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 90mg
