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.
Ingredients
Cutlets
- 11/4 Pounds turkey breast, cut and pounded scaloppina style
- Salt and pepper
- 11/2 Cups seasoned breadcrumbs
- 1/4 Cup olive oil
Procedure
Marmalade
- 1 large red onion, thinly sliced
- 1/2 Cup sugar
- 1 Cup California raisins
- 1 Cup red wine vinegar
Ingredients
- 1 loaf ciabatta bread or other crusty bread
- 4 Ounces mixed green lettuce
- 2 Tablespoons olive oil
- Salt and pepper