YIELD: 8
For the cutlets:
1¼ lb. turkey breast, cut and pounded scaloppini style
salt and pepper, to taste
1½ cup seasoned breadcrumbs
¼ cup olive oil
For the marmalade:
1 large red onion, thinly sliced
½ cup sugar
1 cup raisins
1 cup red wine vinegar
1 loaf ciabatta bread or other crusty bread
4 oz. mixed green lettuce
2 Tbsps. olive oil
salt and pepper, to taste
1. Season turkey with salt and pepper. Dredge in seasoned breadcrumbs. In medium-hot sauté pan, add olive oil and sauté until golden brown on both sides (just a few minutes, since slices should be thin). Remove onto a platter lined with paper towels to absorb oil.
2. For the marmalade: combine onion, sugar, raisins and vinegar in a saucepot and bring to a boil. Lower heat and simmer until it reaches syrup consistency. Remove and chill.
3. To assemble: Cut ciabatta into equal portions matching size of turkey slices. On bottom piece of bread, spread a thin layer of marmalade.
4. Place turkey on top. Toss greens with a little olive oil, salt and pepper. Place on top of turkey along with other half of bread. Cut and serve.
Note: turkey can be grilled instead for a lighter option.
Recipe: Chef James Perillo Photo: California Raisin Marketing Board
