Turkey Scallopone- Portuguese Style

By rpanzano

Ingredients

• 1/2 c flour
• 1 1/3 pounds of turkey breast cutlets, pounded to 1/4 inch thick
• 3 tblsp olive oil
• 1 tblsp unsalted butter
• 1/2 spanish onion, chopped
• 2 garlic cloves, thinly sliced
• 2 chorizo sausages, cut into medium dice
• 1/3 c coarsely chopped almonds
• 6 plum tomatoes
• 2 c chicken broth or canned low sodium chicken broth
• 1/2 large fennel bulb, trimmed cored and thinly sliced
• 1/2 c fresh lemon juice, about 1 lemon
• 2 tblsp chopped fresh cilantro leaves
• 1 bunch scallions, green part, thinly sliced
• 2 tblsp Hungarian paprika
• 2 tsp Dijon mustard
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 4 tblsp olive oil

Details

Servings 4

Preparation

Step 1

Half the plum tomatoes lengthwise and scoop out seeds. Place in bowl with 1 tblsp of olive oil. Season well with salt and pepper. Grill the tomateos ofr about 2 minutes per side and set aside.

To make the rub: Place paprika, mustard, salt, black pepper, cayenne, and olive oil in shallow bowl and mix together.

Place the flour on a plate. Dredge turkey cutlet in the rub then very lightly in flour.

Place a large skillet over medium-high heat and when hot, add 2 tblsp of oil and butter. Add tureky cutlets, one at a time making sure the skillet is hot prior to each addition. Cook until the edges being to colot, about 3 minutes. Turn and cook about 2 minutes, Remove turkey to plate.

Reheat the pan and add remaining 1 tblsp oil. add the onion, fennel, and garlic and cook 1 minute. Add the chorizo and almonds and cook 2 minutes. Add the tomoateos, chicken broth and lemon juice, stirring well after each addition. Bring to low boil.

Return turkey to the pan and cook until it is completely heated through, about 2 minutes, Garmish with cilantro and scallions and serve.