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Turkey Breast Medallions with Tomato Jam

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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

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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)

Details

Servings 4

Preparation

Step 1

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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