Turkey Cutlet on Ciabatta with California Raisin and Red Onion Marmalade
- Yield 8 servings
- Prep 10 mins
- Cook 15 mins
Turkey scaloppina, raisins and red onions on ciabatta—what could be better?
California Raisin Marketing Board
Ingredients
- Cutlets
- 1 1/4 pounds turkey breast, cut and pounded scaloppina style
- 1 1/2 cups seasoned breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- Marmalade
- 1 large red onion, thinly sliced
- 1/2 cup sugar
- 1 cup California raisins
- 1 cup red wine vinegar
- 1 -- loaf ciabatta bread or other crusty bread
- 4 ounces mixed green lettuce
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Turkey Scaloppina: Season scalloppina with salt and pepper. Dredge in seasoned breadcrumbs. In a medium hot sautépan, add olive oil and sauté scallopina until golden brown on both sides. This should only take a few minutes since they are very thin. Remove onto a platter lined with paper towels to absorb oil.
- Marmalade: Combine all ingredients in a saucepot and bring to boil. Lower heat and simmer until syrup consistency. Remove and chill.
- To Assemble: Cut ciabatta into equal portions matching size of scalloppina. On bottom piece of bread, spread a thin layer of marmalade. Place turkey on top of it. Toss greens with a little olive oil, salt and pepper. Place on top of turkey along with other half of bread. Cut and serve.
Note: Just grill the turkey instead of breading it and serve with a simple salad and the marmalade for something lighter.
By Chef James Perillo.
