Turkey Scaloppine Portuguese-Style

By á-50454

This recipe developed by Executive Chef and Restaurateur Todd English, Olives, Boston, MA. DELICIOUS!

Ingredients

• SPICE RUB:
• 4 pounds turkey thigh cutlets
• 1/3 cup Hungarian paprika
• tablespoons Dijon mustard :
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 3/4 teaspoon cayenne pepper
• cup olive oil:
• SAUTE:
• cup all-purpose flour:
• 1/2 cup olive oil
• 3 tablespoons unsalted butter
• SAUCE:
• 1 large Spanish onion, chopped
• 6 cloves garlic, minced
• 6 turkey sausages, cut into medium dice
• 1 cup almonds, coarsely chopped
• 18 plum tomatoes, roasted
• 6 cups turkey broth
• 1 1/2 large fennel bulbs, trimmed, cored and thinly sliced
• Juice of 3 large lemons
• 1/3 cup fresh cilantro leaves, chopped
• 1 bunch scallion tops, thinly sliced

Details

Servings 12
Preparation time 10mins
Cooking time 30mins
Adapted from eatturkey.com

Preparation

Step 1

Carve and prep:

Remove turkey drumstick and thigh by cutting leg away from body.
Remove turkey drumstick from thigh by cutting at the joint.
Slice a 1/2-inch scaloppine cutlet down the length of the thigh.
Lay a 24-inch piece of plastic-wrap on clean cutting surface and lightly cover with oil.
Place turkey scaloppine cutlets on one side of plastic-wrap, folding the other side to cover.
With mallet or flat edge of butcher knife gently pound the turkey scaloppine to a 1/4 inch thickness.
Make thin cross cuts on one side of the scaloppine to allow the spice rub to penetrate.

Spice rub:

Place paprika, mustard, salt, black pepper, cayenne and 1/3 cup olive oil in a shallow bowl and mix together.
Dredge turkey cutlets into the rub, making sure to work the spice rub into the turkey.

Saute:

Spread flour over a plate. Lightly dredge spiced cutlets in flour and remove to holding plate.
Place large skillet over medium-high heat.
When hot, add 1/2 cup oil and 3 tablespoons butter.
Add turkey cutlets one at a time, making sure skillet is hot prior to each addition.
Cook until edges begin to color (about 3 minutes.)
Turn and cook 2 minutes on the other side.
Remove turkey to a plate.

Sauce:

Reheat the skillet with remaining oil.
Add onion and garlic and cook for 1 minute.
Add turkey sausage and almonds and cook for 2 minutes.
Add tomatoes, broth, fennel and lemon juice, stirring well after each added ingredient.
Bring to a low boil.
Return turkey scaloppine cutlets to the skillet and cook until heated through (about 2 minutes.)

Presentation:

Remove turkey scaloppine cutlet to plate.
Spoon sauce over cutlet.

Garnish with cilantro and scallions, and serve immediately.