Ingredients
- 2 pounds skinless turkey breast, cut on the extreme bias into 8 slices about 8 inches (or use veal or pork)
- long and 1/2 inch thick
- Kosher salt and freshly ground black pepper
- 2 eggs
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup finely chopped parsley
- 1 cup all-purpose flour
- 5 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 cup fresh cranberries, washed and dried
- 1 large mango, peeled and cut into 1/2-inch dice
- 1 tablespoon Dijon mustard
Preparation
Step 1
Place a turkey portion on a work surface and cover with plastic wrap. Using a pounder or small saute pan, pound the turkey until 1/4 inch thick. Repeat with the remaining portions. Season the turkey on both sides with salt and pepper.
2. In a shallow bowl, beat the eggs lightly. On a large plate, combine the panko
and half the parsley. Spread the flour on a second plate.
3. One by one, coat the turkey portions lightly with the flour, dip them into the
egg, and then coat with the panko mixture.
4. Line a large plate with paper towels. Heat a large saute pan over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add half the turkey slices and saute, turning once, until golden brown and cooked through, 6 to 8 minutes. Transfer the turkey to the plate. Repeat using 2 more tablespoons of the oil.
5. Wipe out the pan with a paper towel and add the remaining tablespoon of oil. Swirl to coat the bottom and when the oil is hot, add the shallots and saute until soft, about 1 minute. Add the cranberries, mango and mustard and saute, stirring, until the fruit is soft, about 2 minutes. Add the remaining parsley and stir to combine.
6. Transfer 2 scaloppini to each of four individual serving plates. Dollop some
chutney on the side, and serve.