Turkey Breast Medallions with Tomato Jam
By pammons
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
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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