Turkey Scalloppine with Pineapple Mango Salsa

By Alvin Furtner
Culinary Setting
Boneless Breast, Turkey Broth


2 Large mangos, peeled and medium dice

4 oz pineappple, medium dice

2 jalapenos, seeded and small dice

1 Large red onion, small dice

1 oz cilantro, chopped

1 oz fresh lime juice

1 c extra virgin olive oil

3 oz cilantro

2 roasted sweet red peppers, seeded and coarse cut

1 onion, medium dice


2 Cloves garlic, minced

To Taste salt and pepper

8 lbs TURKEY BREAST, scallopine sliced

1 lb mache, washed & dried

1 lb red oak lettuce, washed & dried

8 oz citrus vinaigrette


Mango Salsa

Combine mango, pineapple, jalapeno, onion, 1 ounce cilantro and lime juice.

Cover and set aside in refrigerator for flavors to blend.

Cilantro Infusion

Combine olive oil and 3 ounces cilantro in blender or food processor. Pulse to a rough puree.

Red Pepper Coulis

Combine red peppers, onion, turkey stock and garlic in a saucepan and simmer for 5 minutes. Puree and season with salt and pepper.

Place coulis and cilantro infusion in squeeze bottles and refrigerate. Hold for service.

For Service

Sear the turkey scalloppine in a hot saute pan and finish in the oven. Cook until done throughout, to an internal temperature of 170 degrees F.

For each serving, place 8 ounces of turkey scalloppine in center of dinner plate. Add 2 ounces of mango salsa and 2 ounces mixed greens tossed in the citrus vinaigrette.

Pour the cilantro infusion and red pepper coulis around the rim of each plate in a decorative fashion.

Nutrition Facts

Total Calories 460

Calories from Fat 180

Total Fat 20 g

% Daily Total Fat 31

Saturated Fat 3 g

% Daily Saturated Fat 15

Cholesterol 150 g

% Daily Cholesterol 50

Sodium 450 mg

% Daily Sodium 19

Total Carbohydrates 12 g

% Daily Total Carbohydrates 4

Dietary Fiber 2 g

% Daily Dietary Fiber 8

Sugars 8 g

Protein 55 g

% Daily Protein 90

% Daily Vitamin C 70

% Daily Calcium 4

% Daily Iron 20