Turkey Scallopine
Submitted by foot14
Turkey scallopine pounded paper-thin, seared in butter and oil, then finished with a grape juice or vermouth pan sauce and double cream. A 20-minute weeknight answer to schnitzel.
YIELD
2 servingsPREP
20 minCOOK
25 minREADY
45 minA British spin on Italian scaloppine that turns two turkey cutlets into something worthy of a dinner plate in under 20 minutes. Turkey escalopes get flattened paper-thin between sheets of clingfilm, then hit a screaming hot butter and oil pan for barely a minute a side.
The trick is pressing the meat down hard against the pan so every inch browns at once. Go longer than 90 seconds per side and you lose the tenderness that makes this dish worth cooking at all.
Once the meat comes out, grape juice or vermouth deglazes the sticky brown bits, then double cream bubbles up thick and glossy in seconds. Pour it straight over the turkey and you’re eating in under 20 minutes.
Serve it with pasta to catch the sauce, or new potatoes and mangetout for a more proper plate.
Chef Tips
- Pound the escalopes evenly. Thick spots cook slower and you’ll end up with chewy edges next to tender middles.
- Pat the turkey bone-dry before it hits the pan. Wet meat steams and never gets a proper sear.
- Don’t skip the butter alongside the oil. Oil keeps the butter from burning while the butter gives you the flavor and golden color.
- Let the cream reduce until it coats the back of a spoon. Any thinner and it’ll drown the delicate turkey.
Variations
- Swap turkey for pork or veal scallopine using the same pounding and timing.
- Use dry white wine instead of grape juice for a sharper, more traditional sauce.
- Stir a handful of sliced mushrooms into the cream sauce for a scaloppine ai funghi feel.
Ingredients
Directions
Wrap the escalopes in clingfilm and flatten gently with the back of a heavy frying pan until they are really thin.
Peel off the clingfilm.
Heat the oil then the butter in a large frying pan.
Put in the meat and press down firmly so it is all in contact with the frying pan.
Let it sizzle for between one minute and a minute and a half, depending on how thin you’ve managed to flatten the escalopes, turn them over and repeat the timing.
The meat will be thoroughly cooked through - you do not ever want pink turkey - but very tender.
Put the meat on warmed plates.
Pour the grape juice or vermouth into the frying pan, stir it round to pick up all the bits from the meat, then add the double cream and let it bubble (double cream boils beautifully) and reduce slightly.
Pour it over the turkey and serve with pasta or new potatoes and mangetout.
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