Award-winning celebrity chef and cookbook author Michael Chiarello created an amazing autumn dish featuring turkey scallopini.
Chef Chiarello gives step by step instructions to keep it easy.
*The sauce must be put together very quickly, so have all the ingredients pre-measured and ready at the side of the stove.
Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter
- 8 boneless turkey breast (4 oz each)
- ¼ c olive oil extra virgin
- ¼ c flour
- 2 eggs, beaten
- 2 c Progresso plain panko bread crumbs
- 8 Tbsp butter
- 18 oz frozen squash ravioli
- 2 tsp dried sage
- 1½ c fresh cranberries
- 3 Tbsp dark molasses
- ¼ c balsamic vinegar
- 1 c Progresso chicken broth
- salt and pepper to taste
- Bring 4 quarts lightly salted water to a boil in a large pot.
- Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. (If you don’t have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.)
- Heat olive oil in a large sauté pan over medium-high heat. Lightly coat turkey pieces with flour, and pat off excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot and bubbling, add turkey pieces. Do not crowd the pan. Let brown about 1 minute, then turn to cook the second side, another 30 seconds. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sauté pan!
- To make the sauce, add butter to sauté pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and sauté until skins begin to burst. Add molasses, balsamic vinegar and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 2 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey.
- Test ravioli for doneness in about 3 minutes – pinch edges of dough; it should be tender. Drain. Divide ravioli among hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.
Source: Recipe created by Michael Chiarello for Progresso via Family Features