Turkey Scaloppine Portuguese-Style
By á-50454
This recipe developed by Executive Chef and Restaurateur Todd English, Olives, Boston, MA. DELICIOUS!
- 12
- 10 mins
- 30 mins
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
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.
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