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


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
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


  1. 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.
  2. Marmalade: Combine all ingredients in a saucepot and bring to boil. Lower heat and simmer until syrup consistency. Remove and chill.
  3. 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, courtesy of the California Raisin Marketing Board



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