Recipe

Turkey Cutlet on Ciabatta with California Raisin and Red Onion Marmalade

by: Chef James Perillo

Turkey scaloppina, raisins and red onions on ciabatta -- what could be better?

Details

Serves:

INGREDIENTS

Cutlets

1-1/4 lb. turkey breast, cut and pounded scaloppina style
Salt and pepper
1-1/2 c. seasoned breadcrumbs
1/4 c. olive oil

Marmalade

1 large red onion, thinly sliced
1/2 c. sugar
1 c. California raisins
1 c. red wine vinegar

1 loaf ciabatta bread or other crusty bread
4 oz. mixed green lettuce
2 tbsp. olive oil
Salt and pepper

PROCEDURE

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.

Nutrition Information (per serving)

Calories 530(22% from fat); Total Fat 13g (sat 2g, mono 8g, poly 2g); Cholesterol 45mg; Protein 27g; Carbohydrates 75g; Fiber 4g; Iron 4mg; Sodium 990mg; Calcium 91mg