Recipes
Ingredients
1 skinless turkey breast, sliced into 1/2-inch pieces on the extreme bias
1 cup panko breadcrumbs
1/2 cup chopped parsley, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/2 cup Cranberry-Mango Vinaigrette
Kosher salt and freshly ground black pepper
Grapeseed or canola oil for cooking
Directions
Place a sheet of plastic wrap over each turkey slice. Using a pounder or small sautee pan, pound the turkey to about 1/4-inch thick. Season turkey on both sides. On a plate, combine panko and half the parsley. Place flour on a second plate and eggs in a shallow bowl. Dust each turkey slice in flour, dredge in egg, then dredge in panko. In a saute pan coated with oil on medium-high heat, add coated turkey and cook on both sides until GB&D (golden brown and delicious), about 4-5 minutes a side. To serve, zig-zag Cranberry-Mango Vinaigrette on plate and shingle turkey scallopini; garnish with reserved parsley.
Related recipes
Sweet and Sour Clams
Govind Armstrong's "Coffee & Doughnuts"
Parmesan-Garlic Holes
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
