YIELD: 15 servings
1 cup blackberries, washed and dried
1 Tbsp. Dijon mustard
2 Tbsps. honey
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1 qt. extra virgin olive oil
to taste salt and pepper
1 each 8-lb. turkey breast, uncooked
1 cup walnuts
2 Tbsps. flour
as needed extra flour
as needed egg wash
3 lbs. salad greens
2 medium red onions, very thinlysliced
1 cup carrots, shredded
15 each oranges
1. FOR THE BLACKBERRY DRESSING:
In a food processor, combine blackberries, Dijon mustard, honey, balsamic vinegar, red wine vinegar, olive oil, salt and pepper. Transfer to a large container, cover and refrigerate.
2. FOR THE TURKEY:
Remove skin from breast and slice into 5-oz. cutlets. Place walnuts in food processor and process until finelyground. Add 2 Tbsps. flour and blend until well-mixed. Dip turkey cutlets into loose flour, egg wash, and finally the walnut/flour mixture. Hold for service.
3. Deep fry the cutlets at 350°F until golden brown and cooked throughout.
4. For each salad, toss 2 to 3 cups greens, 3 to 4 slices red onion and 1 Tbsp. shredded carrots with 3 Tbsps. blackberry dressing. Arrange on a large plate.
5. For each portion, filet one orange and place on the outside of the greens. Slice warm turkey cutlets and place over the cold greens; serve.
Recipe and photo from National Turkey Federation.
