Cutlet à la Bordelaise

Light, juicy and delicious piece of turkey meat with topping. Original recipe is coming from Bordelaise area (Bordeaux region) in France.

Preparation time 40 minutes .. Baking 35 minutes


  • 3 onions
  • 2 cloves garlic
  • 2-3 tomatoes
  • 3 slices of white bread
  • 1/2 wisp parsley
  • 2 wisps spring onion
  • 6 turkey cutlets (à 175 g)
  • 2-3 tbsp oil
  • salt & pepper
  • sugar
  • 1 tsp dried marjoram
  • grated zest of 1 organic lemon
  • 75 g butter


Peel the onions and the garlic. Chop the onion and slice the garlic into thin slices. Clean the tomatoes and cut them into small cubes. Remove the crusts of bread and crumble the bread. Clean the parsley and chop it finely. Wash the spring onions.

Fry the meat portions in the oil and remove it from the pan. Season with salt and pepper and place the pieces in a baking dish.

Fry the onions, 1 spring onion after, in drippings. Remove the onions from the pan and fry the onion and garlic in it. Fry briefly marjoram and lemon zest.

Add the butter and the tomatoes and simmer for about 5 minutes smother. Stir regularly through. Remove the pan from the heat. Put a little parsley for garnish and add the rest along with the breadcrumbs to the pan. Season with a pinch of sugar, salt and pepper.

Divide the tomato mixture over the meat and press it. Fry the meat ca; 35 minutes in a preheated oven at 175°C (convection oven 150°C). Add the last minute add the fried spring onion.

Cut the spring onions into rings withheld. Sprinkle the remaining parsley and spring onions over the meat dish. Serve for example with baked potatoes.

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