Ingredients1 Egg White
1 cup Dried Breadcrumbs
Freshly Ground Black Pepper
1¼ pounds Turkey Breast Cutlets
Vegetable Oil for frying
2 Shallots, thinly sliced
6 Kumquats, thinly sliced crosswise, seeded
4 tablespoon Sugar
2/3 cup Water
1/3 cup Dried Cranberries or Dried Cherries
1/3 cup White Wine Vinegar
¼ teaspoon Dried Red Chile Flakes
1 tablespoon Extra-Virgin Olive Oil
1 large Garlic Clove, minced
6 cups packed Baby Spinach Leaves
Adjust oven rack to middle position. Preheat oven to 350°.
In shallow bowl or pie pan, beat egg white and pinch of salt until frothy. Place breadcrumbs in second shallow pan or pie plate. Season cutlets on both sides with salt and pepper to taste. Dip a cutlet in egg white, holding it over pan to let excess drip back into pan. Dip both sides in crumbs. Set aside and repeat process with each cutlet.
In large, deep skillet (preferably nonstick), heat ¼ inch vegetable oil on medium-high heat. In two batches, add cutlets and brown on both sides. Place on rimmed baking sheet in single layer and place in oven. Bake until thoroughly cooked, about 8 to 10 minutes.
Meanwhile, return skillet to medium-high heat. Add 1 tablespoon vegetable oil along with shallots. Stir to release browned bits. Add kumquats, sugar, water, cranberries, vinegar, and chile flakes. Bring to simmer, stirring frequently until sugar dissolves and mixture thickens, about 8 to 10 minutes.
Meanwhile, heat 1 tablespoon olive oil in separate large, deep skillet. Add garlic and cook 30 seconds. Add spinach and cook until wilted, stirring occasionally as needed. Divide spinach between 6 plates. Check cutlets for doneness; no pink color should remain. Cut cutlets into 1-inch strips and place on top of each portion of spinach. Top with kumquat sauce and serve.
- There are no reviews yet for this recipe
Login to review this recipe