Turkey Cutlet on Ciabatta with California Raisin and Red Onion Marmalade



1 Large red onion, thinly sliced

1/2 c sugar

1/4 c raisins

1 c red wine vinegar

1-1/2 lbs TURKEY BREAST, cut and lbed scaloppini style

Salt and freshly ground black pepper To taste

1-1/2 c seasoned breadcrumbs

1/4 c olive oil

1 Loaf ciabatta bread or other crusty bread

2 tbsp olive oil

Salt and freshly ground black pepper To Taste

4 oz mixed green lettuces




Combine red onion, sugar, raisins and vinegar in a saucepot and bring to boil.  Lower heat and simmer until syrup consistency.

Remove and chill. Hold for service in covered container.


Season scaloppini with salt and pepper. Dredge in seasoned breadcrumbs.

In a medium hot sauté pan, add olive oil and sauté scaloppini until golden brown on both sides. This should only take a few minutes since they are very thin.

Remove onto a platter lined with paper towels to absorb oil.


Cut ciabatta into equal portions matching size of scaloppini.

On bottom piece of bread, spread a thin layer of marmalade. Place turkey on top of it.

Toss greens with a little olive oil, salt and pepper. Place on top of turkey along with other half of bread. Cut and serve.