Turkey Cutlet on Ciabatta with California Raisin and Red Onion Marmalade
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
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.
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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