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Panko Crusted Turkey Scaloppine




Source of Recipe


ivillage






Recipe Introduction


Get ready for the holiday season with this delicious dish. Serve it with a side of homemade marinara sauce. But once you've mastered the basic technique, you can vary the dish for the season. For a Thanksgiving twist, serve the crusted turkey with Cranberry Brown Butter.





List of Ingredients



• Turkey:
  
• 1 boneless skinless turkey breast (1 1/2 lbs)
  
• dash coarse sea salt (gray salt)
  
• dash freshly ground black pepper
  
• 1 1/2 cups Italian style panko bread crumbs or Italian style bread crumbs
  
• 3/4 cup shredded Parmesan cheese
  
• 2 T finely chopped fresh Italian (flat-leaf) parlsey
  
• 1 tsp coarse sea salt (gray salt)
  
• dash freshly ground pepper
  
• 1 T olive oil
  
• 1/2 cup unbleached all-purpose flour
  
• 2 eggs
  
• olive oil for frying
  
• Salad:
  
• about 8 cups arugula (4 oz)
  
• extra-virgin olive oil
  
• fresh lemon juice
  
• coarse sea salt (gray salt)
  
• freshly ground black pepper
  
• shredded parmesan cheese
  
• 1 lemon, quartered
  






Instructions



1. Cut turkey breast diagonally into ½-inch-thick slices. Between sheets of plastic wrap, pound turkey to 1/8-inch thickness with meat mallet or rolling pin. Sprinkle with dash salt and dash pepper; press seasonings into turkey with fingers.
   
2. In small bowl, mix bread crumbs, Parmesan cheese, parsley, 1 teaspoon salt and dash pepper. Add 1 tablespoon olive oil; work with fingers to moisten the crumbs lightly. Spread mixture on dinner plate. Spread flour on another dinner plate. In shallow bowl or pie plate, beat eggs slightly with fork.
   
3. Dip turkey slices into flour to coat both sides; shake off any excess flour. Dip into eggs, letting any excess drip back into bowl. Coat completely with bread crumb mixture, pressing crumbs in place; place on tray. Cover; refrigerate until ready to fry.
   
4. Heat 12-inch skillet over high heat. Add ¼ inch of olive oil for frying; heat to almost smoking. Add as many turkey slices as skillet will hold; do not crowd. Cook about 2 minutes or until bottom is golden. Turn slices; cook about 30 seconds longer. With tongs, remove turkey as each slice is done, allowing any excess oil to drain back into skillet; place on several thicknesses of paper towels. Repeat with the remaining turkey slices.
   
5. Place arugula in large bowl. Drizzle with extra-virgin olive oil to coat leaves lightly. Add squeeze of lemon juice, additional salt and pepper; toss, taste and adjust the seasoning.
   
6. Divide turkey evenly among dinner plates, placing in center of plate. Spoon 2 tablespoons of Marinara Sauce on each side of the turkey. Mound salad evenly on top of turkey. Sprinkle Parmesan cheese on top of each salad. Garnish plate with lemon quarter. Serve immediately.
   






Final Comments


Serves 4

Marinara

Ingredients:
2 tablespoons extra-virgin olive oil
½ cup finely chopped onion (1 medium)
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1 large clove garlic, finely chopped
1 can (28 oz) Progresso Crushed Tomatoes with added puree
1 large fresh basil sprig with leaves removed
1 teaspoon sea salt or kosher (coarse) salt
Pinch baking soda or sugar, if desired

Directions:
In 3-quart nonreactive saucepan, heat 2 tablespoons oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until translucent. Stir in parsley and garlic; cook about 30 seconds or until fragrant.

Stir in tomatoes, basil stem and salt. Simmer uncovered 20 to 30 minutes, stirring frequently, until thickened. (If sauce tastes too acidic, add pinch of baking soda and cook 5 minutes longer. If sauce needs touch of sweetness, add pinch of sugar and cook 5 minutes longer.) Remove basil stem before serving.


Cranberry-Sage Brown Butter

Ingredients:
1 stick (8 tablespoons) unsalted butter
4 tablespoons minced fresh sage
1-½ cups fresh cranberries
3 tablespoons dark molasses
¼ cup balsamic vinegar
1 cup chicken stock or low-salt, canned chicken broth

Procedure:
To make the sauce, add butter med-large sauté pan and place over medium-high heat. When butter begins to turn light brown, add fresh sage.

Stir for a few seconds and then add cranberries and sauté until skin begins to burst. Add molasses, balsamic vinegar, and stock, scraping bottom of the pan to pick up all the flavor of the browned butter.

Simmer until cranberries are soft and the sauce coats the back of a spoon, about 2 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey!