Gennaros Turkey Milanese Recipes

TURKEY MILANESE

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.

TURKEY MILANESE

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.

GUILT-FREE GROUND TURKEY GYROS

Steps:

• Preheat the oven to 350°F.
• Put all of the ingredients in a bowl, and spend a few minutes kneading the resulting mixture with your hands so everything is combined well.
• Pour the mixture onto a lightly oiled 9x13 pan. Smash it down with your hands a bit until it looks like a very large hamburger patty.
• Bake it for 35 minutes.
• Remove, then cut the meat into thin slices and serve. If you want a crispier, more authentic gyros texture, lay the sliced meat down on the pan and place in the broiler for 5 more minutes.

TURKEY GYROS

Steps:

• Finely chop a third of the cucumber. For sauce, mix sour cream, onion, dill, lemon juice and chopped cucumber. Thinly slice remaining cucumber., In a nonstick skillet, heat oil over medium-high heat; saute turkey until no longer pink, 4-6 minutes. Stir in Greek seasoning. Serve turkey, lettuce, tomato and sliced cucumber on pitas; top with sauce and cheese.

CHEESY TURKEY MILANESE

Steps:

• Put the flour in a bowl with a little seasoning, beat the egg in another bowl with a splash of water. Tip the breadcrumbs and rosemary into another bowl, drizzle over 1 tbsp oil and rub together with your fingers until the breadcrumbs are a little moist. Dip the turkey steaks into the flour, dust off the excess, then dip in the egg followed by the breadcrumbs, pressing to help them stick. Put on a plate and chill while you prepare the sauce.
• Heat the remaining oil in a large pan. Add the garlic and sizzle for 30 secs, then add the tomatoes. Season and bubble for 15 mins until the sauce is thick, adding a pinch of sugar if the taste is too sharp. While the sauce cooks, heat oven to 200C/180C fan/ gas 6, put the turkey steaks on a baking tray and bake for 10 mins, then remove from the oven, top with mozzarella slices and return to the oven for another 5 mins, until the turkey is cooked through and the cheese has melted.
• Meanwhile, cook the spaghetti following pack instructions. Drain, then toss through the tomato sauce. Divide between plates and top with a turkey steak and a generous scattering of basil leaves.

BAKED GNOCCHI WITH GROUND TURKEY AND MARINARA SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 5 minutes, making sure not to overcook as meat will continue to brown in the oven. Stir in marinara sauce; remove from heat.
• Transfer cooked gnocchi to a 9-inch square baking dish using a slotted spoon. Top with meat sauce. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until cheese begins to brown, 25 to 35 minutes. Serve with sour cream on the side.