this and thought I'd try it. Did it tonight and it is really good. A good way to use leftover turkey breast and make it really taste different. I adjusted the recipe a bit to suit me and my changes are here. I've linked to his original recipe. I also used Panko instead of bread crumbs and it was really crisp. I'd make this again. Fast, tasty and used up the last of the turkey. Yeah!
Turkey Milanese
Bobby Flay
4 servings
2 tablespoons olive oil
1 pound cremini mushrooms, thinly sliced
Leftover turkey gravy
1 tablespoon freshly chopped fresh thyme (leftover from turkey seasonings)
Dry white wine
Leftover turkey breast, cut crosswise into 1/2-inch thick slices
1 cup all-purpose flour
Salt and freshly ground black pepper
2 large eggs
1 tablespoon water
1 1/2 cups dry bread crumbs
Canola oil
Heat the oil in a large sauté 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 sauté 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.
Spoon the mushroom gravy over the turkey.
http://www.foodnetwork.com/recipes/bobby-flay/turkey-milanese-recipe/index.html
Turkey Milanese
Bobby Flay
4 servings
2 tablespoons olive oil
1 pound cremini mushrooms, thinly sliced
Leftover turkey gravy
1 tablespoon freshly chopped fresh thyme (leftover from turkey seasonings)
Dry white wine
Leftover turkey breast, cut crosswise into 1/2-inch thick slices
1 cup all-purpose flour
Salt and freshly ground black pepper
2 large eggs
1 tablespoon water
1 1/2 cups dry bread crumbs
Canola oil
Heat the oil in a large sauté 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 sauté 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.
Spoon the mushroom gravy over the turkey.
http://www.foodnetwork.com/recipes/bobby-flay/turkey-milanese-recipe/index.html