Best 3 Turkey Scallopine Milanese With Mustard Cranberry Sauce Recipes
Indulge in a culinary journey to the heart of Italy with our tantalizing Turkey Scaloppine Milanese with Mustard Cranberry Sauce. This delectable dish combines the tender texture of turkey scaloppine with a crispy, golden-brown coating, all while swimming in a luscious mustard cranberry sauce that bursts with both tangy and sweet flavors.
Accompanying this main course is a symphony of side dishes that will elevate your dining experience to new heights. Treat your taste buds to a velvety smooth Mashed Cauliflower with Garlic and Parmesan, a medley of roasted vegetables in our vibrant Roasted Vegetables with Balsamic Glaze, and a refreshing side of Baby Arugula Salad with Lemon Vinaigrette.
For those with a sweet tooth, we have crafted a selection of delectable desserts to satisfy your cravings. Delight in the classic Italian dessert, Tiramisu, with its layers of espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. Alternatively, immerse yourself in the rich, chocolatey goodness of our Flourless Chocolate Torte, a gluten-free masterpiece that will leave you craving for more.
Whether you're hosting a special occasion dinner or simply seeking a memorable meal, our Turkey Scaloppine Milanese with Mustard Cranberry Sauce is guaranteed to impress. So gather your loved ones, set the table, and prepare to embark on a culinary adventure that will leave you savoring each bite.
TURKEY MILANESE
Steps:
- Heat the oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown and liquid has evaporated. Add 1 cup of turkey gravy, thyme and enough wine just to dilute slightly. Cook until heated through. Keep warm over low heat.
- Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the bread crumbs on a plate and season with salt and pepper.
- Heat 1/4 cup of canola oil in a medium high sided saute pan until it just begins to shimmer. Dredge the sliced breast in the flour, tap off excess then dip in the egg wash letting any excess drip off and then dredge in the bread crumbs. Place in the oil and cook until just golden brown on both sides. Remove from pan and place on a plate lined with paper towels.
- Whisk together the vinegar, pomegranate molasses, mustard and salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula to the bowl and toss with the dressing; season with salt and pepper.;
- Assembly: Spoon some of the mushroom gravy on 4 large plates, top with 2 pieces of the turkey. Place some of the salad on top of the turkey and sprinkle with some of the cheese.
TURKEY MILANESE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.
- Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
- Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.
TURKEY SCALLOPINI
Steps:
- In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens.
Tips:
- To ensure the scaloppine is tender, use a meat mallet or rolling pin to pound the turkey cutlets until they are about 1/4-inch thick..
- For a crispy coating, make sure the turkey cutlets are evenly coated in flour, egg, and bread crumbs.
- Pan-fry the scaloppine in hot oil until golden brown and crispy on both sides. Do not overcrowd the pan, or the cutlets will not cook evenly.
- Serve the scaloppine immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.
- For the mustard-cranberry sauce, combine Dijon mustard, cranberry sauce, orange juice, and a touch of honey in a saucepan over medium heat. Simmer until the sauce has thickened, about 5 minutes.
Conclusion:
Turkey Scallopini Milanese with Mustard-Cranberry Sauce is an easy and delicious weeknight dinner. The turkey cutlets are tender and juicy, the coating is crispy and flavorful, and the mustard-cranberry sauce adds a touch of sweetness and tang. This dish is sure to please the whole family. Note: This recipe can also be made with chicken or veal cutlets.
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