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Turkey Breast with Marinated Tomatoes Lee Bailey's Good Parties Yield: 6 servings 6 cups cherry tomatoes, washed and cut in half 1 cup coarsely chopped red onion 8 to 10 large basil leaves, cut into thin strips ½ cup extra-virgin olive oil Several grinds of black pepper Salt 2 cups soft bread crumbs Flour 2 eggs 3 Tbsp. olive oil 3 Tbsp. butter 1 3/4 to 2 lbs. turkey breast, sliced as for scallopini Salt and pepper to taste Mix together the tomatoes, onion, basil, olive oil, and pepper. Set aside. (Ideally, this should be done a few hours in advance to give the flavor a chance to mature. If you refrigerate it, let it come back to room temperature before serving. Add the salt at the very end.) Tear off two sheets of waxed paper and place them on a surface next to the stove. Put the bread crumbs on the side closer to the skillet and the flour on the other side. Lightly beat the eggs and them in a flat plate large enough to held a slice of turkey. Put this between the two sheets of paper, so that the coating ingredients are lined up: flour, eggs, bread crumbs. Put half the oil and butter in a large skillet. When ready to start cooking, dredge a slice of breast in flour, shaking off the excess. Next dip it in egg and let it drain a bit when you lift it. Finally, coat it with bread crumbs. When half the slices are coated turn on the heat under the oil and butter. When this is very foamy, put the slices in and give them a sprinkling of salt and pepper. While they are cooking, coat the other slices and set aside. Turn the slices as they start to brown. This should only take 3 or 4 minutes in all. Remove the pan from the heat after you have cooked the first batch and add the rest of the oil and butter. If the butter from the previous batch has burned, wipe the pan out before adding fresh butter and oil. Return the pan to the heat and repeat the process. If you must do this in three batches, you may have to add more oil and butter. Keep the slices warm, but serve them as soon as possible. Top each serving with a generous portion of marinated tomatoes. |
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