INGREDIENTS
1 1/2 kg
Turkey breast, skinless boneless
6 g
Garlic powder
240 milliliters
Vegetable stock
30 milliliters
Balsamic vinegar
45 g
Dijon mustard
1
Black pepper, Freshly ground
10 g
Flour
3 g
Paprika, smoked
5 g
Salt
42 milliliters
Olive oil