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Turkey Scallops With Pine Nuts And Currants

chef.tim.lee's picture
Ingredients
  Turkey breast 1 Pound (8 Pieces, 1/4 Inch Size)
  Egg whites 3
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Virgin olive oil 3 Tablespoon
  Finely chopped shallots 3 Tablespoon
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Whole black peppercorns 10
  Bay leaves 3
  Currants 3 Tablespoon
  Safflower oil 1⁄3 Cup (5.33 tbs)
  Dry bread crumbs 2⁄3 Cup (10.67 tbs)
  Finely chopped fresh parsley 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Orange zest 1⁄2 , finely chopped
  Pine nuts 3 Tablespoon, lightly toasted
Directions

GETTING READY
1. In a shallow glass bowl, use an egg beater or a fork to beat the egg whites. Season the egg with salt and pepper.
2. Coat the cutlets with the egg.

MAKING
1. In a small heavy-bottomed saucepan, heat the olive oil over medium flame
2. Add the shallots and sauté for 5 minutes, until soft
3. Add the vinegar, water, peppercorns and bay leaves to the onions and simmer for 20 minutes.
4. Further, stir in the currants and simmer for another 10 minutes, or until the liquid is reduced to 1/2 cup.
5. In the meantime, in a large heavy-bottomed skillet, heat the safflower oil over medium heat.
6. In a plate, spread the bread crumbs.
7. Bread the cutlets in by coating them on both sides with the bread crumbs.
8. Fry the crumbed cutlets in the pan for 2 minutes on each side so that they are crispy and golden brown.
9. Transfer the cutlets to a hot platter and cover with foil to keep warm

SERVING
10. Combine the parsley, garlic and zest.
11. Strain the sauce, reserving the currants.
12. Pour the sauce over the turkey cutlets.
13. Garnish the cutlets with the parsley mixture, pine nuts and currants.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Occasion: 
Thanksgiving
Ingredient: 
Turkey
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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