Saturday Beefcake Evening Meal



Michael takes us on a culinary journey. Almost every Italian household had an evening dedicated to veal cutlets, a very simple and tasty slice of meat with a history initiating in Milano Cotoletta alla Milanese, brought to Austria, when Lombardia was part of that empire, where it became Wiener Schnitzel. Michael called this version something different. It is, nevertheless, a version of the classic dish using turkey scallops. We have changed the name to maintain its lineage.



Tacchino alla Milanese
(Michael Chiarello for Progresso Foods)

Turkey Breast, one, boneless, skinless, one and a half pounds
Sea Salt
Black pepper freshly ground
Progresso Italian Style Bread Crumbs one and a half cups
Parmigiano, grated, three quarter cup
Flat Leaf Parsley two tablespoons
Flour, all-purpose, one half cup unbleached
Eggs, two
Olive oil for frying
Arugula, four ounces, eight cups or so
Extra-virgin olive oil
Fresh lemon juice
Lemon, quartered

1. Cut turkey breast diagonally into one half inch thick slices. Between sheets of plastic wrap, pound turkey to one eighth inch thickness with meat mallet or rolling pin.
2. Sprinkle with dash salt and dash pepper; press seasonings into turkey with fingers.
3. In small bowl, mix bread crumbs, grated parmigiano (a few teaspoons), parsley, one teaspoon salt and dash pepper.
4. Add one tablespoon olive oil; work with fingers to moisten the crumbs lightly. Spread mixture on dinner plate.
5. Spread flour on another dinner plate. In shallow bowl or pie plate, beat eggs slightly with fork.
6. Dip turkey slices into flour to coat both sides; shake off any excess flour. Dip into eggs, letting any excess drip back into bowl.
7. Coat completely with bread crumb mixture, pressing crumbs in place; place on tray. Cover; refrigerate until ready to fry.
8. Heat twelve inch skillet over high heat. Add one quarter inch of olive oil for frying; heat to almost smoking. Add as many turkey slices as skillet will hold; do not crowd.
9. Cook about two minutes or until bottom is golden. Turn slices; cook about thirty seconds longer.
10. With tongs, remove turkey as each slice is done, allowing any excess oil to drain back into skillet; place on several thicknesses of paper towels. Repeat with the remaining turkey slices.
11. Place arugula in large bowl. Drizzle with extra-virgin olive oil to coat leaves lightly. Add squeeze of lemon juice, additional salt and pepper; toss, taste and adjust the seasoning.
12. Divide turkey evenly among dinner plates, placing in center of plate. Mound salad evenly on top of turkey. Sprinkle grated parmigiano on top of each salad. Garnish plate with lemon quarter. Serve immediately.



To help enjoy this repast are pictures of Tyler, stolen from DNA magazine, like so many featured here. Who knows if Tyler is Milanese or not. He certainly is no turkey, but he does seem quite tasty.

Comments

Popular posts from this blog

POZ - POZ Army

Sunday Songs: Abbey Lincoln