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Cranberry-Mango
Vinaigrette
Panko Crusted Turkey ‘Scallopini’
Pounded Wild Salmon on Tomato-Couscous Salad
Olive Oil-Sesame Oil Poached Albacore Tuna
Salad
Sara Moulton's Spicy Cheese Souffles with
Micro Greens and Cranberry-Mango Vinaigrette
WINE NOTES
Sauvignon Blanc:
Clean gooseberry and fig aromas, with a full flavor. From a coastal
growing area (Paarl, South Africa) with extremely low yields from
unirrigated bush vines.
Kir:
cranberry juice reduced down to a syrup, fill glass 1/3 way, top
with sancerre. |
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Panko
Crusted Turkey ‘Scallopini’
Serves 4
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1 skinless turkey breast, sliced
into 1/2-inch pieces on the extreme bias
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1 cup panko breadcrumbs
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1/2 cup chopped parsley, divided
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1 cup all-purpose flour
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2 eggs, lightly beaten
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1/2 cup Cranberry-Mango Vinaigrette
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Kosher salt and freshly ground
black pepper
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Grapeseed or canola oil for cooking
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.
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