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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Friday, November 23, 2012

Turkey Scallopini with Kale in Mustard Lemon Sauce

Need a healthy, delicious meal that's quick enough for a weeknight?  This turkey scallopini is absolutely delicious.  And if you buy the turkey scallopini instead of pounding out fillets yourself, it can be done in less than 30 minutes.  

But I was too cheap to buy the turkey scallopini when turkey fillets were almost half the price, so I'll show you how to pound them thin for this recipe.  

Here's what you need:

About 3/4 lb turkey tenders, fillets or scallopini
4 tbsp flour
2 tbsp sesame seeds
1/2 tsp paprika
1/4 tsp cayenne pepper
2 tbsp chopped fresh dill 
1 bunch kale, stemmed and torn into bite sized pieces
1/2 red onion
2 cloves garlic
1.5 cups chicken stock (or 1 cup chicken stock & 1/2 cup white wine)
1.5 tbsp whole grain dijon mustard
2 tsp lemon zest

To pound the turkey into scallopini you need a kitchen mallet or rolling pin or even a heavy pan and plastic wrap or wax paper.

Place the turkey fillet between two double sheets of plastic wrap or wax paper.  Make sure there's enough plastic wrap for the turkey to expand as it's flattened.

Pound the turkey through the plastic wrap until it's an even 1/4 inch thickness all over. 

It should double or triple in size as it is pounded thinner.  that's why you need enough plastic wrap to more than cover.

Mix the flour, sesame seeds, dill, paprika, cayenne and some salt and pepper.

Spread it on a plate.

And dredge the turkey in the flour to coat both sides.

Heat about a teaspoon of oil in a large pan and fry the turkey in batches, one or two at a time without crowding the pan.

Cook the first side for about 2 minutes until browned and then flip and cook 2 minutes on the other side until cooked through.

Once cooked, remove the turkey to a plate, add more oil to the pan and cook the rest.  Cover the plate to keep warm or place in a low oven.

Wipe out the pan and add a little more oil.  Add the sliced onion and garlic.

Cook for about 2 minutes until softened, then add the chicken stock, mustard and lemon zest. 

Add the stemmed kale and cover to bring to a boil.  Reduce heat and let it simmer for about 10 minutes until kale is wilted and sauce is reduced and slightly thickened.  If necessary, place the turkey on top of the kale to warm through.

Serve the kale alongside the turkey and drizzle the turkey with the sauce.  

I served this with my cauliflower gratin for some delicious richness alongside the healthy kale and turkey.  Matt said it was the best kale he's ever had and he loved the turkey, so that's a ringing endorsement!  Try this, you'll love it!

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