Turkey Scallopine Milanese With Mustard Cranberry Sauce
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Bread Crumb (fine dried)1 cup
Freshly Grated Parmesan2
Eggs3 cups
Sugar1.5 cups
Water3 tbsps
Dijon MustardDirections:
1
With a meat mallet or a rolling pin, pound the turkey between sheets of plastic wrap to 1/8-inch thickness
2
Season with salt and pepper and press the seasonings into the meat with your fingers
3
Make the coating: Combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper in a small bowl
4
Work in the olive oil by hand, then spread the mixture on a dinner plate
5
Spread the flour on another dinner plate
6
Break the eggs into a shallow bowl and beat lightly
7
Dip the turkey in the flour, coating both sides and shaking off the excess
8
Then dip in the egg, letting any excess drip back into the bowl
9
Finally, coat the turkey on both sides with the seasoned bread crumbs, pressing them into place
10
As each piece is coated, place it on a tray
11
Cover and place in the refrigerator until you are ready to fry them
12
Heat a large skillet over high heat until very hot
13
Add olive oil to a depth of 1/4-inch
14
When the oil is almost smoking, add as many turkey scallopine as the skillet will hold comfortably; do not crowd the pan
15
Cook until the cutlets are golden on the bottom, about 2 minutes
16
Turn and cook on the second side about 30 seconds longer
17
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
18
Repeat with the remaining turkey scallopine
19
Place the arugula in a large bowl
20
Drizzle with enough extra-virgin olive oil to coat the leaves lightly
21
Add lemon juice and some salt and pepper
22
Toss, taste, and adjust the seasoning
23
Divide the turkey among 4 plates, placing them in the center
24
Spoon a little mustard Cranberry Sauce on each side of the turkey
25
Mound the arugula salad on top
26
With a vegetable peeler, shave a little Parmesan on top of the salad
27
Put a lemon quarter on each plate and serve immediately
28
In a large saute pan combine the sugar and water and boil to form a syrup
29
Add the vanilla beans and orange zest and simmer briefly
30
Add the orange juice, cranberries and season with salt and pepper
31
Simmer until the cranberries start to pop, about 3 to 5 minutes
32
Remove from heat and add mustard
33
Cool to room temperature and spoon into jars