Turkey Cutlet on Ciabatta with California Raisin and Red Onion Marmalade

Submitted by: James Perillo

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




    • 1 1/4 pounds turkey breast, cut and pounded scaloppina style
    • Salt and pepper
    • 1 1/2 cups seasoned breadcrumbs
    • 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 ounce mixed green lettuce
    • 2 tablespoons olive oil
    • Salt and pepper


    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.


    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 Facts Per Serving

    Calories 530 (22% from fat); Total Fat 13g (sat 2g, mono 8g, poly 2g, trans <1g ); Cholesterol 45mg; Protein 27g; Carbohydrate 75g; (Dietary Fiber 4g; Sugars 29g; ); Iron 4mg; Sodium 990mg; Calcium 91mg; Potassium 552mg

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