2 pounds turkey breast, raw (about 1/2 whole turkey breast without bone)
4 eggs, beaten
1/3 cup flour
2 tablespoons oil
4 medium tomatoes, seeded and diced
2 ounces fresh basil, julienned
1/3 cup white wine
1 teaspoon garlic, chopped
1/3 cup butter
Salt and pepper
8 ounces lemon linguini
Slice turkey breast in 12 thin 2-ounce cutlets. Lightly pound pieces until approximately 1/4-inch thick. Season with salt and pepper. Lightly coat with flour, shaking off excess. After dredging in flour, place cutlets in eggs. With oil in skillet to preheat, place cutlets in oil and saute until completely cooked; remove from pan. In same pan, saute garlic, tomatoes, and basil. De-glaze in pan by adding white wine.
Simmer until reduced by half and lower heat, slowly adding whole butter. Whisk until creamy texture is achieved. Take cooked cutlets and place back in pan to reheat. Stack cutlets on cooked pasta, and pour desired amount of sauce over top and serve.
Yield: 4 servings
Source: Chef Stephen Hurd, Toledo Country Club
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.