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I hate veal scaloppine because it doesn't have any taste; I find turkey far more interesting. This slightly spicy and elegant rendition was inspired by trips to Boston's many Portuguese markets. The sauce can also be served over pasta or polenta.
Serve with Apple-Fennel Mashed Potatoes, Everyday Polenta, or Chilled Black Olive Spaghetti Salad. |
Serves 4:
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Ingredients:
1/4 cup all-purpose flour
1 1/3 pounds turkey thigh cutlets, pounded to 1/4 inch thick
3 tablespoons olive oil
1 tablespoon unsalted butter
1/2 Spanish onion, chopped
2 garlic cloves, thinly sliced
2 chorizo sausages, cut into medium dice
1/3 cup coarsely chopped almonds
6 roasted plum tomatoes (see page 31)
2 cups Chicken Broth or canned low-sodium chicken broth
1/2 large fennel bulb, trimmed, cored and thinly sliced
1/4 cup fresh lemon juice (about 1 lemon)
2 to 3 tablespoons chopped fresh cilantro leaves, for garnish
Greens from 1 bunch scallions, thinly sliced, for garnish
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Ingredients for Spice Rub:
2 tablespoons Hungarian paprika
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
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Instructions:
• To make the rub: Place the paprika, mustard, salt, black pepper, cayenne, and olive oil in a shallow bowl and mix together.
• Place the flour on a plate. Dredge the turkey cutlets in the rub and then very lightly in the flour.
• Place a large skillet over medium-high heat and when it is hot, add 2 tablespoons of the oil and the butter. Add the turkey cutlets, one at a time, making sure the skillet is hot prior to each addition. Cook until the edges begin to color, about 3 minutes. Turn and cook about 2 minutes on the other side. Remove the turkey to a plate.
• Reheat the pan and add the remaining 1 tablespoon oil. Add the onion and garlic and cook for 1 minute. Add the chorizo and almonds and cook for 2 minutes. Add the tomatoes, chicken broth, fennel, and lemon juice, stirring well after each addition. Bring to a low boil.
• Return the turkey to the pan and cook until it has completely heated through, about 2 minutes. Garnish with the cilantro and scallions and serve. |
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