TURKEY MILANESE
Steps:
- Heat the oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown and liquid has evaporated. Add 1 cup of turkey gravy, thyme and enough wine just to dilute slightly. Cook until heated through. Keep warm over low heat.
- Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the bread crumbs on a plate and season with salt and pepper.
- Heat 1/4 cup of canola oil in a medium high sided saute pan until it just begins to shimmer. Dredge the sliced breast in the flour, tap off excess then dip in the egg wash letting any excess drip off and then dredge in the bread crumbs. Place in the oil and cook until just golden brown on both sides. Remove from pan and place on a plate lined with paper towels.
- Whisk together the vinegar, pomegranate molasses, mustard and salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula to the bowl and toss with the dressing; season with salt and pepper.;
- Assembly: Spoon some of the mushroom gravy on 4 large plates, top with 2 pieces of the turkey. Place some of the salad on top of the turkey and sprinkle with some of the cheese.
GENNARO'S TURKEY MILANESE
Provided by Jamie Oliver
Categories Turkey Recipes Turkey Italian Eggs
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Using a sharp knife, halve the turkey breast across the middle so it opens out like a book, then cut each piece in half so you end up with four equal-sized pieces.
- Place the turkey on a board, cover with a large piece of cling film and bash each piece to roughly ½cm thick. Beat three eggs in a bowl, then place the breadcrumbs and flour into two separate bowls. Dip a turkey breast in the flour, then shake off any excess and dip into the egg and roll in the breadcrumbs until well coated. Place onto a tray, then repeat with the remaining turkey.
- Slice the cheese into thin slices, then place onto the turkey, using your hands to stick it down. Layer over the Parma ham, pushing it down so it sticks, then coat each turkey breast in the flour, dip in the egg and coat in the breadcrumbs once more, then set aside.
- Heat a good lug of olive oil in a large non-stick frying pan over a medium heat. Add two turkey breasts and fry for 6 to 8 minutes, or until cooked through and golden, turning halfway. Transfer to a plate and repeat with the remaining turkey. Meanwhile, fry the remaining eggs in a large non-stick frying pan for 2 to 3 minutes for runny eggs. Divide the turkey between your plates, layer over the eggs and drizzle a little truffle oil on top, if using. Finish with a grating of Parmesan and serve with a nice watercress salad, if you like.
Nutrition Facts : Calories 763 calories, Fat 31.5 g fat, SaturatedFat 11.5 g saturated fat, Protein 79.8 g protein, Carbohydrate 44.5 g carbohydrate, Sugar 2.1 g sugar, Sodium 1.50 g salt, Fiber 1.5 g fibre
TURKEY MILANESE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.
- Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
- Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.
TURKEY MILANESE WITH SAUTEED HARICOTS VERTS AND BUTTERNUT SQUASH
Steps:
- Preheat the oven to 200 degrees F.
- For the haricots verts: Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until bright green and crisp-tender, 3 to 4 minutes. Use a slotted spoon to remove to a salted ice bath. Let sit until completely cool. Drain and pat dry. Set aside.
- For the butternut squash and cranberry stew: Add the squash and cinnamon stick to a large, high-sided skillet. Add the orange juice and water to cover by 1 inch. Season with a large pinch of salt. Bring to a simmer and cook until the squash is just tender and the liquid has reduced some, 10 to 12 minutes.
- Heat another large, high-sided skillet over medium heat and add the butter. When melted, add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Stir in the cranberries. Add the cooked butternut squash, with liquid, and stir to combine. Add salt to taste. Keep warm.
- For the sausage veloute: Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring, until completely absorbed, 1 to 2 minutes. Whisk in the chicken stock, raise the heat to medium and bring to a low simmer. Cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat.
- Meanwhile, heat a medium skillet over medium-high heat. Add the sausage and cook, stirring and breaking it into pieces, until just browned. Stir in mushrooms and cook for 3 minutes. Add the sausage-mushroom mixture to the veloute. Keep warm.
- For the turkey Milanese: Whisk together the milk and eggs in a medium baking dish, until thoroughly combined. Put the breadcrumbs and the flour each in a separate medium baking dish.
- Sprinkle the turkey cutlets with the poultry seasoning and some salt. Bread the cutlets using the standard breading procedure: Coat in the flour, shaking off any excess. Then dip in the egg and milk mixture. Next, coat in breadcrumbs, shaking off any excess. Put on a large plate.
- Heat a 1/4 inch of oil in large, high-sided skillet over medium heat. When the oil is shimmering, add a breaded cutlet and cook until golden brown on both sides and cooked through, 4 to 5 minutes per side. Remove to a rack on a baking sheet and season with salt. Keep warm in the oven. Repeat with the remaining two cutlets.
- Finish the haricots verts: Heat a medium skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is fragrant, about 2 minutes. Remove and discard the garlic. Add some crushed red pepper and the cooked haricots verts to the pan and toss to coat in the oil. Cook until heated through. Season to taste with salt.
- Serve the turkey cutlets with the butternut squash and cranberry stew, the sausage veloute and the haricots verts.
CHEESY TURKEY MILANESE
Coat turkey steaks with breadcrumbs, then grill with mozzarella, and serve with spaghetti in tomato sauce for a cheap Italian-inspired meal
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Put the flour in a bowl with a little seasoning, beat the egg in another bowl with a splash of water. Tip the breadcrumbs and rosemary into another bowl, drizzle over 1 tbsp oil and rub together with your fingers until the breadcrumbs are a little moist. Dip the turkey steaks into the flour, dust off the excess, then dip in the egg followed by the breadcrumbs, pressing to help them stick. Put on a plate and chill while you prepare the sauce.
- Heat the remaining oil in a large pan. Add the garlic and sizzle for 30 secs, then add the tomatoes. Season and bubble for 15 mins until the sauce is thick, adding a pinch of sugar if the taste is too sharp. While the sauce cooks, heat oven to 200C/180C fan/ gas 6, put the turkey steaks on a baking tray and bake for 10 mins, then remove from the oven, top with mozzarella slices and return to the oven for another 5 mins, until the turkey is cooked through and the cheese has melted.
- Meanwhile, cook the spaghetti following pack instructions. Drain, then toss through the tomato sauce. Divide between plates and top with a turkey steak and a generous scattering of basil leaves.
Nutrition Facts : Calories 810 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 57 grams protein, Sodium 0.9 milligram of sodium
TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD
Categories Salad Leafy Green Poultry turkey Quick & Easy Fall Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make turkey cutlets:
- Pat turkey dry and spread seasoned flour on a plate. In a small shallow bowl beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.
- Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a wax-paper-lined tray.Chill cutlets 15 minutes.
- In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove skillet from heat.
- Make salad:
- In a bowl combine watercress and onion and drizzle with oil, tossing to coat. Add lemon juice and salt and toss well.
- Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Top cutlets with salad and serve with lemon wedges.
More about "turkey milanese recipes"
TURKEY MILANESE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 4Estimated Reading Time 1 minCategory MAINS, POULTRY, PAN FRY/DEEP FRYTotal Time 20 mins
- Season the turkey cutlets generously on both sides with salt and pepper and set aside. Place a rack over a baking sheet and set aside.
- In shallow dish, whisk together the eggs and milk. Add the garlic and 2 tablespoons of the parsley and whisk to blend.
- Place the flour in a second shallow dish and the bread crumbs in a third. Dredge the cutlets first in the flour, shaking off excess, then in the egg mixture, coating well. Place them in bread crumbs and turn to coat evenly on both sides. Place them on the rack.
- Pour the olive oil to a thickness of about one-half inch in a large heavy skillet, or in 2 skillets. Heat over medium-high heat until shimmery. Carefully lay the coated cutlets into the oil and cook until lightly browned and crisp, about 2 minutes on each side. Remove them from the pan and drain on paper towels. Place on a serving plate, sprinkle with the remaining parsley and serve immediately, with lemon wedges on the side.
TURKEY PICCATA MILANESE RECIPE | EAT SMARTER USA
From eatsmarter.com
TURKEY MILANESE - BIGOVEN.COM
From bigoven.com
TURKEY MILANESE - FOOD NETWORK
From foodnetwork.co.uk
50 SAVOURY TURKEY RECIPES - VANCOUVER IS AWESOME
From vancouverisawesome.com
TURKEY MILANESE | RECIPE | MILANESE RECIPE, FOOD NETWORK RECIPES ...
From pinterest.com
MILANESE TURKEY – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
TURKEY BREAST MILANESE - DAMNDELICIOU.COM
From damndeliciou.com
TURKEY MILANESE RECIPE | HELLOFRESH | RECIPE | MILANESE RECIPE, …
From pinterest.ca
TURKEY TENDERLOIN MILANESE WITH SAGE CHIMICHURRI - JOSE GARCES
From chefgarces.com
TURKEY CUTLETS ALLA MILANESA | RICARDO
From ricardocuisine.com
BEST TURKEY MILANESE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
TURKEY MILANESE – RECIPES NETWORK
From recipenet.org
TURKEY MILANESE - RECIPES LIST
From recipes-list.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love