Turkey Scallops with Pine Nuts and Currants
|Turkey breast||1 Pound (8 Pieces, 1/4 Inch Size)|
|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|
|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|
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.
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
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.