© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
MARMALADE
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.
TURKEY BREAST
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.
ASSEMBLY and SERVICE
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.