Griddled Turkey with Smoky Peanut Cream, Crispy Rice Cakes, and Warm Kale Apple Skillet

Name: Griddled Turkey with Smoky Peanut Cream, Crispy Rice Cakes, and Warm Kale Apple Skillet
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.3 lb turkey breast cutlets; 2 tsp smoked paprika; 1 1/2 tsp garlic powder; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp vegetable oil; 2 tbsp butter; 1 cup yellow onion; 1/2 cup celery; 1/3 cup creamy peanut butter; 3/4 cup heavy cream; 3/4 cup chicken broth; 1 tbsp Worcestershire sauce; 2 tsp apple cider vinegar; 2 1/2 cups cooked cold white rice; 1 large egg; 1/4 cup all-purpose flour; 2 tbsp chives; 1/2 cup shredded cheddar cheese; 6 cups kale; 1 medium red apple; 1 tbsp honey; 1 tbsp lemon juice

An original American-inspired recipe featuring seared turkey cutlets, a smoky peanut cream sauce, crispy cakes made from cooked rice, and a warm skillet of kale and sautéed apple. Comforting, savory, and balanced for a complete dinner.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g turkey breast cutlets (en 4 pieces delgadas)
6 g smoked paprika (divided)
4 g garlic powder (divided)
8 g salt (divided or to taste)
2 g black pepper (divided)
45 ml vegetable oil (divided)
30 g butter (divided)
150 g yellow onion (finely chopped)
70 g celery (en cubitos small)
80 g creamy peanut butter (without sugar, if possible)
180 ml heavy cream
180 ml chicken broth
15 ml Worcestershire sauce
10 ml apple cider vinegar
400 g cooked cold white rice
1 unit egg (beaten)
30 g all-purpose flour
10 g chives (chopped)
60 g shredded cheddar cheese
180 g kale (without stalks duros, troceada)
180 g red apple (en slices finas)
15 ml honey
15 ml lemon juice

Nutrition facts

per serving

642 kcal

Calories

39 g

Protein

36 g

Carbs

38 g

Fat

4 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsPeanutsCelerySulfites

Instructions

1
1. Season the turkey cutlets with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest for 10 minutes while you prepare the other components.
2
2. In a large bowl, mix the cooked cold rice, beaten egg, all-purpose flour, chives, shredded cheddar cheese, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Form 8 compact cakes with your hands.
3
3. Heat a large skillet or griddle over medium heat. Add 1 1/2 tablespoons vegetable oil and 1 tablespoon butter. Cook the rice cakes for 3 to 4 minutes per side until golden and crisp. Transfer them to a tray and keep warm in the oven at 200 °F / 95 °C.
4
4. In the same skillet, add the remaining 1/2 tablespoon vegetable oil if needed. Add the yellow onion and celery and cook for 4 to 5 minutes until softened. Stir in the creamy peanut butter, heavy cream, chicken broth, Worcestershire sauce, and apple cider vinegar. Cook for 3 to 4 minutes, stirring, until smooth. Adjust with 1/4 teaspoon salt and some black pepper. Keep the sauce over very low heat.
5
5. Heat another large skillet over medium-high heat. Add 1 tablespoon vegetable oil. Cook the turkey cutlets for 3 to 5 minutes per side, depending on thickness, until well browned and they reach a safe internal temperature of 165 °F / 74 °C. Transfer to a plate and rest for 3 minutes.
6
6. In a medium skillet, melt the remaining tablespoon of butter over medium heat. Add the red apple and honey and cook for 2 minutes until the fruit starts to soften. Add the kale and lemon juice, then cook 3 to 4 minutes more until the kale is wilted but still bright green. Season with the remaining salt and pepper to taste.
7
7. Serve each portion with one turkey cutlet, spoon smoky peanut cream sauce over the top, add 2 crispy rice cakes on the side, and finish with a serving of warm kale and apple. If the sauce thickens too much, loosen it with 1 or 2 tablespoons of chicken broth before serving.

Chef tips

For crispier rice cakes, press the rice mixture firmly when shaping and do not move them in the pan until they release naturally. The sauce should be creamy and pourable; if it boils too hard, it may become too thick.

Substitutions

You can substitute the turkey with chicken breast. Kale can be swapped for Swiss chard. Cheddar may be replaced with Monterey Jack. For a milder flavor, use sweet paprika in place of part of the smoked paprika.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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