Turkey Breast Medallions with Tomato Jam

Makes 4 servings, each containing approximately: 330 calories 37 gm. carbohydrate 8 gm. fat 71 mg. cholesterol 29 gm. protein 350 mg. sodium 3 gm. fiber
Turkey Breast Medallions with Tomato Jam
Turkey Breast Medallions with Tomato Jam

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Tomato Jam:

  • 4

    roma tomates, diced

  • 1/2

    cup white distilled vinegar

  • 1/3

    cup sugar

  • 1/4

    cup water

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon dry basil

  • 1/4

    teaspoon dry tarragon

  • 1/4

    teaspoon vanilla extract

  • 1

    pound breast of turkey

  • 2

    teaspoons extra virgin olive oil

  • 1/3

    cup polenta or cornmeal

  • 1/2

    cup all-purpose flour

  • 3/4

    teaspoon ground cumin

  • 3/4

    teaspoon chili powder

  • 3/4

    teaspoon ground coriander

  • 3/4

    teaspoon garlic powder

  • 1/2

    teaspoon sea salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/2

    cup veal demi-glace, optional (see recipe)

Directions

1. Place all ingrediants for tomato jam in a medium saucepan. Bring to a boil, reduce heat to low and simmer 45 minutes to 1 hour or until jam is thick. 2. Slice turkey breast diagonally into eight 2-ounce portions. Pound with meat mallet between sheets of wax paper to 1/2-inch thick. 3. Heat olive oil in a large sauté pan over medium heat. In a shallow glass baking pan, combine polenta or cornmeal, flour, herbs and spices. Dredge turkey medallions in polenta or cornmeal mixture, place in hot oil and sauté until golden brown, about 3 to 5 minutes on each side. 4. Serve 2 turkey medallions with 2 tablespoons tomato jam.

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