Turkey Milanese

Turkey Milanese

By | 2018-12-19T12:03:53+00:00 December 19th, 2018|0 Comments

Category, DifficultyIntermediate

Yields4 Servings
Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins

 2 tbsp olive oil
 1 lb cremini mushrooms, thinly sliced
 Leftover turkey gravy
 freshly chopped fresh thyme (leftover from turkey seasonings)
 Dry white wine
 Leftover turkey breast, cut crosswise into 1/2-inch thick slices
 1 cup all-purpose flour
 Salt and freshly ground black pepper
 large eggs
 1 tbsp water
 1.50 cups dry bread crumbs
 Canola oil

1

Heat the oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown and liquid has evaporated. Add 1 cup of turkey gravy, thyme and enough wine just to dilute slightly. Cook until heated through. Keep warm over low heat.
Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the bread crumbs on a plate and season with salt and pepper.
Heat 1/4 cup of canola oil in a medium high sided saute pan until it just begins to shimmer. Dredge the sliced breast in the flour, tap off excess then dip in the egg wash letting any excess drip off and then dredge in the bread crumbs. Place in the oil and cook until just golden brown on both sides. Remove from pan and place on a plate lined with paper towels.

Assembly: Spoon some of the mushroom gravy on 4 large plates, top with 2 pieces of the turkey. Place some of the salad on top of the turkey and sprinkle with some of the cheese.

Recipe author or source
2

https://www.foodnetwork.com/recipes/bobby-flay/turkey-milanese-recipe-2011946

Ingredients

 2 tbsp olive oil
 1 lb cremini mushrooms, thinly sliced
 Leftover turkey gravy
 freshly chopped fresh thyme (leftover from turkey seasonings)
 Dry white wine
 Leftover turkey breast, cut crosswise into 1/2-inch thick slices
 1 cup all-purpose flour
 Salt and freshly ground black pepper
 large eggs
 1 tbsp water
 1.50 cups dry bread crumbs
 Canola oil

Directions

1

Heat the oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown and liquid has evaporated. Add 1 cup of turkey gravy, thyme and enough wine just to dilute slightly. Cook until heated through. Keep warm over low heat.
Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the bread crumbs on a plate and season with salt and pepper.
Heat 1/4 cup of canola oil in a medium high sided saute pan until it just begins to shimmer. Dredge the sliced breast in the flour, tap off excess then dip in the egg wash letting any excess drip off and then dredge in the bread crumbs. Place in the oil and cook until just golden brown on both sides. Remove from pan and place on a plate lined with paper towels.

Assembly: Spoon some of the mushroom gravy on 4 large plates, top with 2 pieces of the turkey. Place some of the salad on top of the turkey and sprinkle with some of the cheese.

Recipe author or source
2

https://www.foodnetwork.com/recipes/bobby-flay/turkey-milanese-recipe-2011946

Turkey Milanese