2 (about 2lbs) skinless boneless turkey breast, butterflied, cut into 2 pieces, slightly pounded
1 cup of all purpose flour
1 stick of butter, melted
1/4 teaspoon of wasabi powder
2 slices of fresh white bread, cut into cubes
1/4 cup chives, thinly sliced
1/2 cup grated Emmentaler or Gruyère cheese
2 cups of maitake mushrooms, broken into pieces
2 leeks, white and light green parts, thinly sliced and rinsed
2 cloves of garlic, minced
1 heirloom tomato, skin removed, cut into 1/4 dice
Kosher salt and fresh ground black pepper to taste
Extra virgin olive oil for cooking
In a food processor, add bread cubes and process until bread is broken into crumbs. Set up dredging station with 3 dishes. Place flour in first dish. In the second dish, mix together melted butter and wasabi powder. Add the breadcrumbs, chives and cheese to the third dish, mix to combine. Season the turkey with salt and pepper. Dip turkey first in flour, making sure to remove any excess, then in butter and in breadcrumb. Repeat with remaining turkey and set aside.
Heat a large cast iron skillet over medium heat, add oil to coat the pan. Add turkey cutlets to the pan, cook for 2-3 minutes per side. You may need to work in batches. When finished removed from pan and set aside on a plate lined with paper towel.
Meanwhile, in a large saute pan over medium-high heat add oil to coat the bottom. Add mushrooms and leeks, season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Add garlic and continue to cook for 2 minutes. Add diced tomatoes, cook for another 2 minutes. Check for seasoning.
To serve family style, place mushroom mixture on a large serving platter, top with turkey. Garnish with chives. Enjoy!