Turkey Cutlets with Soba Noodles
INGREDIENTS
CILANTRO-PEANUT PESTO
- 8 Cloves garlic
- 1 cup dry roasted peanuts - salted
- 3/4 cup green onions, rough chopped
- 1 quart cilantro leaves, packed
- 12 oz. olive oil
- 1 cup fresh lime juice
- 1 tsp. red pepper flakes
TURKEY CUTLET
- 6 lbs. turkey cutlets, cut into 1/2 in. strips
- 2 cups coconut milk
- 1 cup olive oil
- 1 cup honey
- 1 cup cilantro, chopped
- 8 cloves garlic
- 8 Tbs.. curry powder
- 2 1/2 Tbs.. chili powder
- 2 1/2 Tbs.. cumin
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- oil, as needed
- 1 1/2 lbs. Soba noodles, dry
CILANTRO-PEANUT PESTO METHOD:
1. Place all the ingredients in the food processor except the oil and puree until smooth.
2. Slowly add the olive oil, scraping down the bowl as necessary.
TURKEY CUTLET METHOD:
1. In small bowl combine coconut milk, oil, honey, cilantro, garlic, curry powder, chili powder, cumin, lime juice, and soy sauce.
2. Pour 1/3 cup of mixture over turkey strips, tossing to coat thoroughly. Reserve remaining mixture. Marinate turkey 2 hours or overnight.
3. Drain off turkey. Then sauté turkey with oil over medium heat until no longer pink.
4. Prepare Soba noodles according to package directions.
5. Add remaining coconut mixture and bring up to temperature.
6. Serve turkey mixture over Soba noodles and top with cilantro-peanut PESTO.
Serves 24
| North Dakota Turkey Federation May, 2003 This site is maintained by the North Dakota Dept of Agriculture |
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