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Turkey Scallopine Milanese with Mustard Cranberry Sauce (Michael Chiarello) Recipe

Turkey Scallopine Milanese with Mustard Cranberry Sauce (Michael Chiarello) Recipe

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Turkey Scallopine Milanese with Mustard Cranberry Sauce (Michael Chiarello)

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Ingredients:

Serving

4 turkey breast halves
sea salt
freshly ground black pepper
2 cups mustard cranberry sauce, recipe follows
1 1/2 cups fine dried bread crumbs
1/2 cup freshly grated parmesan
2 tbsp minced fresh flat-leaf italian parsley
1 tsp sea salt
several grinds black pepper
1 tbsp olive oil
1/2 cup unbleached all-purpose flour
2 eggs
olive oil, for frying
1/4 lb arugula (about 8 cups)
extra-virgin olive oil
fresh lemon juice
wedge parmesan
1 lemon, quartered

Directions:

With a meat mallet or a rolling pin, pound the turkey between sheets of plastic wrap to 1/8-inch thickness. Season with salt and pepper and press the seasonings into the meat with your fingers.
Make the coating: Combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly.
Dip the turkey in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the turkey on both sides with the seasoned bread crumbs, pressing them into place. As each piece is coated, place it on a tray. Cover and place in the refrigerator until you are ready to fry them.
Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many turkey scallopine as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 2 minutes. Turn and cook on the second side about 30 seconds longer. With tongs, lift the pieces as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of paper towels. Repeat with the remaining turkey scallopine.
Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add lemon juice and some salt and pepper. Toss, taste, and adjust the seasoning.
Divide the turkey among 4 plates, placing them in the center. Spoon a little mustard Cranberry Sauce on each side of the turkey. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Put a lemon quarter on each plate and serve immediately.
Mustard Cranberry Sauce:
3 cups sugar
1 1/2 cups water
2 vanilla beans
1 orange, zested and juiced
3 (12-ounce) bags fresh or frozen cranberries
Gray salt
Freshly ground black pepper
3 tablespoons Dijon Mustard
In a large saute pan combine the sugar and water and boil to form a syrup. Add the vanilla beans and orange zest and simmer briefly. Add the orange juice, cranberries and season with salt and pepper. Simmer until the cranberries start to pop, about 3 to 5 minutes. Remove from heat and add mustard. Cool to room temperature and spoon into jars.
Yield: approximately 8 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Prep Time:

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	390.7 Kcal (1636 kJ)
Calories from fat	126.64 Kcal
		% Daily Value*
Total Fat	14.07g	22%
Cholesterol	105.17mg	35%
Sodium	1365.6mg	57%
Potassium	401.42mg	9%
Total Carbs	45.44g	15%
Sugars	4.03g	16%
Dietary Fiber	3.79g	15%
Protein	20.8g	42%
Vitamin C	16.2mg	27%
Iron	4.1mg	23%
Calcium	383.6mg	38%

Amount Per 100 g
Calories	224.38 Kcal (939 kJ)
Calories from fat	72.73 Kcal
		% Daily Value*
Total Fat	8.08g	22%
Cholesterol	60.4mg	35%
Sodium	784.27mg	57%
Potassium	230.54mg	9%
Total Carbs	26.09g	15%
Sugars	2.31g	16%
Dietary Fiber	2.17g	15%
Protein	11.94g	42%
Vitamin C	9.3mg	27%
Iron	2.4mg	23%
Calcium	220.3mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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