Turkey Scallopine with Sweet Potato Fries
I like turkey and sweet potatoes. This recipe is a great twist to turkey.
Yield
1 Serving
Ingredients
Turkey
6 ounces turkey breast tenderloin
3 whole sage leaves
1/4 teaspoon fresh chopped thyme
Pinch of salt
Pinch of black pepper
1/4 cup olive oil
1/4 cup flour (seasoned with salt & pepper)
Vegetables
3 cups fresh baby spinach
1 Tbsp. minced shallots
1 minced garlic clove
Au Jus
1/4 cup chicken or turkey stock
2 Tbsp. maple syrup
Pinch of salt
Pinch of black pepper
2 Tbsp. minced shallots
2 tsp. unsalted butter
Fries
4 ounces prepared Sweet Potato Fries
Method:
Turkey – place a layer of plastic on a cutting board. On top of the plastic place the turkey breast topped with the fresh herbs, salt and pepper. Cover with another sheet of plastic wrap. Pound gently to flatten the turkey breast and incorporate the herbs into the turkey. Heat a sauté pan to medium-high; add olive oil. Dredge turkey in flour, shaking off excess. Sauté on both sides until just cooked through. Set aside and keep warm
In a separate pan, sauté shallots and garlic for 2 minutes. Add spinach and sauté for an additional minute. Place this mixture in the center of a serving plate and keep warm.
In the pan the turkey was cooked in add in the shallots to sweat them. Add in herbs and stock; reduce by half. Add in maple syrup and butter; heat to a boil and then shut the heat off.
While the au jus is reducing, prepare the Sweet Potato Fries according to package directions. Place them across the spinach mixture.
Place the turkey breast on the side of the Sweet Potato fries, drizzle with au jus and serve.
Source: Lamb Weston
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
