Turkey Medallions With Tomato Salad Recipes

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TURKEY BREAST MEDALLIONS WITH TOMATO JAM



Turkey Breast Medallions with Tomato Jam image

Categories     Poultry     Tomato     turkey     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     Back to School     Vinegar     Cornmeal     Fall     Healthy     Small Plates

Yield Makes 4 servings

Number Of Ingredients 21

For tomato jam
4 plum tomatoes (about 12 ounces), cored and diced (2 1/2 cups)
1/2 cup white distilled vinegar
1/3 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon vanilla extract
For turkey medallions
One 1-pound turkey breast (see Tips, below)
1/2 cup all-purpose flour
1/3 cup polenta or coarse cornmeal
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
3/4 teaspoon ground coriander
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup veal demi-glace , optional

Steps:

  • Make tomato jam:
  • In medium saucepan over medium heat, combine all ingredients and bring to boil. Reduce heat to low and simmer until mixture has thick, jam-like consistency, about 1 hour.
  • Make turkey:
  • Slice turkey breast diagonally into eight (2-ounce) portions. Pound these with meat mallet between sheets of wax paper to 1/2-inch thick.
  • In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper.
  • In a large stainless steel sauté pan over medium heat, warm oil. Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side.
  • To serve:
  • Place 1 turkey medallion on each plate, top with 2 tablespoons tomato jam, and place second medallion on top. If using veal demi-glace, spoon 2 tablespoons around each medallion.

TURKEY MEDALLIONS WITH TOMATO SALAD



Turkey Medallions with Tomato Salad image

This is a quick-to-cook meal using turkey medallions with a crisp coating. The turkey is enhanced by the bright flavor of a simple tomato salad. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 22

2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 medium green pepper, coarsely chopped
1 celery rib, coarsely chopped
1/4 cup chopped red onion
1 tablespoon thinly sliced fresh basil
3 medium tomatoes
TURKEY:
1 large egg
2 tablespoons lemon juice
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup finely chopped walnuts
1 teaspoon lemon-pepper seasoning
1 package (20 ounces) turkey breast tenderloins
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Additional fresh basil

Steps:

  • Whisk together first 5 ingredients. Stir in green pepper, celery, onion and basil. Cut tomatoes into wedges; cut wedges in half. Stir into pepper mixture., In a shallow bowl, whisk together egg and lemon juice. In another shallow bowl, toss bread crumbs with cheese, walnuts and lemon pepper., Cut tenderloins crosswise into 1-in. slices; flatten slices with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Dip in egg mixture, then in crumb mixture, patting to adhere., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add a third of the turkey; cook until golden brown, 2-3 minutes per side. Repeat twice with remaining oil and turkey. Serve with tomato mixture; sprinkle with basil.

Nutrition Facts : Calories 351 calories, Fat 21g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 458mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.

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