Best Turkey Milanese With Sauteed Haricots Verts And Butternut Squash Recipes

Turkey Milanese image

Provided by Bobby Flay

Time 1h20m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons olive oil
1 pound cremini mushrooms, thinly sliced
Leftover turkey gravy
1 tablespoon 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
2 large eggs
1 tablespoon water
1 1/2 cups dry bread crumbs
Canola oil
3 tablespoons red wine vinegar
2 tablespoons pomegranate molasses
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 ounces baby arugula
Crumbled blue cheese or goat cheese (or any good cheese leftover from your holiday cheese plate)

Steps:

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.
Whisk together the vinegar, pomegranate molasses, mustard and salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula to the bowl and toss with the dressing; season with salt and pepper.;
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.

Turkey Milanese image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories main-dish

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
1/2 cup all-purpose flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 eggs, beaten
2 cups Italian-seasoned bread crumbs
1/3 cup olive oil, plus extra for drizzling
5 cups (5 ounces) baby arugula
2 cups (10 ounces) cherry tomatoes, halved
1 (2-ounce) block Parmesan
Lemon wedges

Steps:

Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.
Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.