Turkey Cutlet on Ciabatta with California Raisin and Red Onion Marmalade

California Raisin Marketing Board
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 15 mins


1 1/4pounds turkey breast, cut and pounded scaloppina style
1 1/2cups seasoned breadcrumbs
1teaspoon salt
1/2teaspoon pepper
1/4cup olive oil
1large red onion, thinly sliced
1/2cup sugar
1cup California raisins
1cup red wine vinegar
1 loaf ciabatta bread or other crusty bread
4ounces mixed green lettuce
2tablespoons olive oil
1teaspoon salt
1/2teaspoon 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

Nutritional Info *per serving

  • Glycemic Load 17.32
  • Calories 490
  • Fat 13g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 50mg
  • Sodium 1330mg
  • Potassium 410mg
  • Carbohydrate 71g
  • Fiber 3g
  • Sugars 26g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 25%
  • Calcium 8%
  • Iron 25%