TURKEY SCALLOPINE MILANESE WITH MUSTARD CRANBERRY SAUCE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 27
Steps:
- With a meat mallet or a rolling pin, pound the turkey between sheets of plastic wrap to 1/8-inch thickness. Season with salt and pepper and press the seasonings into the meat with your fingers.
- Make the coating: Combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly.
- Dip the turkey in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the turkey on both sides with the seasoned bread crumbs, pressing them into place. As each piece is coated, place it on a tray. Cover and place in the refrigerator until you are ready to fry them.
- Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many turkey scallopine as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 2 minutes. Turn and cook on the second side about 30 seconds longer. With tongs, lift the pieces as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of paper towels. Repeat with the remaining turkey scallopine.
- Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add lemon juice and some salt and pepper. Toss, taste, and adjust the seasoning.
- Divide the turkey among 4 plates, placing them in the center. Spoon a little mustard Cranberry Sauce on each side of the turkey. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Put a lemon quarter on each plate and serve immediately.
- In a large saute pan combine the sugar and water and boil to form a syrup. Add the vanilla beans and orange zest and simmer briefly. Add the orange juice, cranberries and season with salt and pepper. Simmer until the cranberries start to pop, about 3 to 5 minutes. Remove from heat and add mustard. Cool to room temperature and spoon into jars.
TURKEY MILANESE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.
- Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
- Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.
TURKEY SCALLOPINI WITH MARSALA SAUCE
My family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles. -Briana Knight, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix flour, salt and pepper. Add turkey cutlets, one at a time, close bag and shake to coat., In a large skillet; heat oil over medium heat. Add turkey; cook 3-4 minutes on each side or until meat is no longer pink. Remove from pan. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 1/2 cup. Stir in butter until melted. Return turkey to pan; heat through. Serve with cheese and, if desired, linguine.
Nutrition Facts : Calories 459 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 341mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 33g protein.
TURKEY SCALOPPINE WITH DIJON SAUCE
Make and share this Turkey Scaloppine With Dijon Sauce recipe from Food.com.
Provided by Tonkcats
Categories Poultry
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first seven ingredients.
- Brush onto turkey scallopini.
- Grill over medium heat 2 to 4 minutes each side or until no longer pink in centre.
- As an alternative, the turkey can be pan-fried in 15 mL (1 tbsp) vegetable oil for approximately 2 minutes each side.
Nutrition Facts : Calories 168.8, Fat 13.4, SaturatedFat 1.7, Sodium 87.2, Carbohydrate 13.4, Fiber 0.3, Sugar 12.4, Protein 0.5
TURKEY SCALLOPINI
Quick-cooking turkey breast slices make this recipe a winner when you only have a few minutes to fix a satisfying meal. I've also used flattened boneless skinless chicken breast halves in place of the turkey of this entree. -Karen Adams, Cleveland, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 358 calories, Fat 17g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.
TURKEY SCALOPPINE WITH MUSHROOOMS
Categories Mushroom Poultry turkey Sauté Kid-Friendly Quick & Easy Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, thyme and lemon juice. Season with salt and pepper. Sauté until mushrooms are golden brown, about 6 minutes. Add Marsala and boil 3 minutes. Add broth and reduce by 1/2, about 12 minutes. Remove and set aside.
- Heat 2 tablespoons butter in heavy large skillet over medium heat. Dredge turkey in flour; tap off excess. Add turkey to skillet and cook until just cooked through, about 2 minutes per side. Transfer to plates and keep warm.
- Place sauce back on heat. Bring to simmer and whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper. Pour sauce over turkey. Sprinkle with chives and serve.
TURKEY SCALLOPINI WITH LEMON AND CAPERS
This is so delightful and really quite easy for such a deluxe taste. The cook time should be taken with a grain of salt as it will differ greatly depending on just how thick your cutlets actually are and whether you are browning and cooking the turkey cutlets on an electric or a gas stove [more time for electric, less for gas]. The amounts for the herbs and capers do not have to be precise; an approximation according to your likes works fine!
Provided by Gaia22
Categories Lemon
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pat turkey dry and season with salt and pepper.
- Coat the slices in flour and shake off any excess.
- Over high heat in a large heavy skillet, heat 1 1/2 tablespoon oil and brown half of the turkey cutlets, cooking until just cooked through.
- Remove to a covered platter and keep warm.
- Add and heat another 1 1/2 tablespoons oil and brown and cook the rest of the turkey in the same way, also removing to the covered platter to be kept warm when finished.
- Turn down heat a bit and add remaining tablespoon of oil to skillet. Cook the garlic in the oil until fragrant, careful not to burn, about 30 seconds.
- Then, over moderately high heat, deglaze pan with the broth. Be sure to get all the beautiful browned bits loose & into the broth!
- Boil broth until reduced to about 3/4 cup.
- Stir in lemon juice, capers, parsley, salt and pepper to taste, and butter. Whisk sauce until smooth.
- Return turkey cutlets and any juices to the saucepan and simmer until heated through, about 1-2 minutes.
Nutrition Facts : Calories 438.5, Fat 22.5, SaturatedFat 6.5, Cholesterol 117.4, Sodium 456, Carbohydrate 13.5, Fiber 0.7, Sugar 0.4, Protein 43.3
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