Apples just shout fall, and when they're paired together with the flavors of oranges and pecans they become impossible to resist. Try our turkey scaloppini and we're sure it will become an instant fall favorite!
flour seasoned with salt & pepper
Add greenbeans as a garnish for an extra healthy kick!
- 2 large eggs, beaten lightly
- 2 cups fresh bread crumbs mixed with 3 cups finely chopped pecans
- 1 ½ pounds turkey scallopine, pounded thin
- 1 apple, peeled, cored, halved, and sliced 1/8 inch thick
- 3 tbs unsalted butter
- 3 tbs vegetable oil
- 1 cup chicken stock
- 2 tbs water
- strips of orange rind for garnish
- ½ cup fresh orange juice
- ½ tsp cornstarch
- parsley, chopped
Dredge turkey in flour mixture, shaking off excess, dip in eggs, then coat with bread crumb mixture. In a large skillet, sauté the apple over moderately high heat in ½ tbs butter and ½ tbs oil for 2 minutes, (until crisp and tender). Transfer to a platter and keep warm, covered. Cook turkey in the skillet (in batches) over moderate heat in remaining butter and oil for 1 to 2 minutes on each side (until it is just firm to the touch). Transfer to the platter and keep warm, covered. Wipe out the pan, add the orange juice and the chicken stock and boil until reduced by half. In a small bowl, whisk cornstarch with 2 tbs water and add to sauce. Add salt and pepper to taste; bring the mixture to a boil. Arrange turkey and apple slices on a platter, spoon sauce over turkey, garnish with parsley and orange rind. [Makes 6 servings]