Golden Turkey with Artichoke Lemon Cream, Sautéed Asparagus and Toasted Hazelnuts

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Spread the hazelnuts on a small tray and toast for 5 to 6 minutes, until fragrant. Remove and set aside.

2. 2

   Pat the turkey cutlets dry with paper towels and season both sides with 1/2 teaspoon salt, black pepper, and half of the fresh thyme.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the turkey for 2 to 3 minutes per side, until nicely golden. Transfer to a plate and set aside.

4. 4

   In the same skillet, reduce to medium heat and add half of the butter. Add the shallot and cook for 2 minutes. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the artichoke hearts, chicken broth, heavy cream, lemon zest, and 1 tablespoon of the lemon juice. Cook for 4 to 5 minutes over medium heat, stirring occasionally.

6. 6

   Blend the artichoke mixture until smooth using an immersion blender or countertop blender. Return the cream to the skillet, add the remaining thyme, and season with 1/4 teaspoon salt. Keep over low heat.

7. 7

   Heat another large skillet over medium-high heat with the remaining tablespoon of olive oil. Add the asparagus and sauté for 4 to 5 minutes. Add the rest of the butter, a pinch of salt, and the remaining tablespoon of lemon juice, then cook 1 minute more.

8. 8

   Return the turkey to the cream skillet and cook for 2 to 3 minutes over low heat, until heated through and it reaches a safe internal temperature of 74°C / 165°F.

9. 9

   Serve a base of artichoke lemon cream, top with the turkey cutlets, and add the sautéed asparagus on the side. Finish with the toasted hazelnuts over the top.