Turkey Breast Medallions With Tomato Jam
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
White Distilled Vinegar1 cup
Sugar1 cup
Water1 tsp
Salt1 tsp
Dried Basil1 tsp
Tarragon (dried)1 tsp
Vanilla Extract1 cup
All-Purpose Flour1 cup
Polenta3 tsp
Ground Cumin3 tsp
Chili Powder3 tsp
Ground Coriander3 tsp
Garlic Powder1 tsp
Pepper2 tsps
Olive OilDirections:
1
Make tomato jam: In medium saucepan over medium heat, combine all ingredients and bring to boil
2
Reduce heat to low and simmer until mixture has thick, jam-like consistency, about 1 hour
3
In medium saucepan over medium heat, combine all ingredients and bring to boil
4
Reduce heat to low and simmer until mixture has thick, jam-like consistency, about 1 hour
5
Make turkey: Slice turkey breast diagonally into eight (2-ounce) portions
6
Pound these with meat mallet between sheets of wax paper to 1/2-inch thick
7
In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper
8
In a large stainless steel sauté pan over medium heat, warm oil
9
Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side
10
Slice turkey breast diagonally into eight (2-ounce) portions
11
Pound these with meat mallet between sheets of wax paper to 1/2-inch thick
12
In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper
13
In a large stainless steel sauté pan over medium heat, warm oil
14
Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side
15
To serve: Place 1 turkey medallion on each plate, top with 2 tablespoons tomato jam, and place second medallion on top
16
If using veal demi-glace, spoon 2 tablespoons around each medallion
17
Place 1 turkey medallion on each plate, top with 2 tablespoons tomato jam, and place second medallion on top
18
If using veal demi-glace, spoon 2 tablespoons around each medallion