Turkey Cutlet on Ciabatta With Raisins & Onion Marmalade

Total Time
50mins
Prep 20 mins
Cook 30 mins

I found this by Chef James Perillo at calraisins.org. This is perfect for the Thanksgiving season. It is turkey scaloppina, raisins and red onions on ciabatta, just a little something for the day after! Didn't allow for cooling and chilling times.

Ingredients Nutrition

  • CUTLETS

  • 2 lbs turkey breast (cut in 5oz portions, pounded scaloppina style)
  • salt & freshly ground black pepper, to taste
  • 1 12 cups dry Italian style breadcrumbs
  • 1 cup olive oil
  • MARMALADE

  • 1 large red onion, thinly sliced
  • 12 cup sugar
  • 14 cup golden raisin
  • 1 cup red wine vinegar
  • SANDWICH AND SALAD INGREDIENTS

  • 1 loaf ciabatta or 1 loaf other crusty bread
  • 4 ounces mixed green lettuce
  • 2 tablespoons olive oil
  • salt & freshly ground black pepper, to taste

Directions

  1. TURKEY:.
  2. Season cutlets with salt & pepper.
  3. Dredge in seasoned breadcrumbs.
  4. In a medium hot sautépan, and olive oil and sautécutlets until golden brown on both sides.
  5. This should take about 4-5 minutes, since cutlets, are very thin.
  6. Remove onto a platter lined with paper towels.
  7. MARMALADE: (make this first).
  8. Combine all ingredients in a saucepan and bring to boil.
  9. Lower heat and simmer until syrup consistency.
  10. Remove and chill.
  11. TO ASSEMBLE:.
  12. Cut ciabatta into matching size of cutlets.
  13. On bottom piece of bread, spread a thin layer of marmalade.
  14. Place turkey on top of it.
  15. Toss greens with a little olive oil, salt and pepper.
  16. Place on top of turkey along with the other half of bread.
  17. Cut and serve.
  18. NOTE: Just grill the turkey instead of breading it and serve with the simple salad and the marmalade for something lighter.

Reviews

(1)
Most Helpful

I tried this recipe for a picnic for two. I purchased turkey cutlets which were already cut scaloppina and did not have to pound. I breaded the cutlets and fried them the morning of the picnic. I made the marmalade the night before so the flavors would blend overnight. I was glad I made the marmalade the night before. The cooking time necessary to reduce it to the proper consistancy was easily an hour. While I think it would have been wonderful on ciabatta, I opted for a low fat, low calorie multigrain pita bread. The sandwich components were easy to assemble outdoors. I placed the unseasonded greens in a ziplock bag and place a few tablespoons of olive oil in a small jar to mix with the greens at mealtime. I just dumped the oil into the zip lock with the greens and tossed. The lightly oiled and seasoned greens provide a nice contrast to the marmalade. Everything easily packed into a small cooler. At home or out picnicing this recipe is a keeper.

Clyde'sBonnie August 14, 2009

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