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Friday, September 22, 2006

Charred Tomato Coulis with Turkey Schnitzel

Charred Tomato Coulis with Turkey Schnitzel in response to the fast food commercial)
(image: Turkey Schnitzel with tomato coulis and mustards)

For the Schnitzel:
1 Turkey Breast (I used a local free range turkey that I cut into parts and the breast was large enough for more than 5 portions)
1 egg
1/2 cup milk
1/4 tsp grated nutmeg
1/4 tsp smoked paprika
Salt and pepper to taste
1 cup Panko bread crumbs *
1/4 cup finely milled cornmeal**
1/2 tbs butter

* Panko bread crumbs available at many Asian groceries
** In Winnipeg, organic finely milled cornmeal is available at Tall Grass Prairie Bakery

For the Charred Tomato Coulis:

2-3 medium tomatoes
2-3 cloves garlic, minced
1 tbs fresh basil, chopped
salt and pepper to taste
1 tbs olive oil

Charred Tomato Coulis: In a baking dish, bake whole tomatoes (without stems) at 350˚F until tomatoes begin to darken (up to one hour). Let cool. In a food processor or blender mix all ingredients until well blended into a loose paste. Set aside and chill.

Turkey Schnitzel: Cut Turkey breast into small fist size pieces (maybe a child’s fist size). On a cutting board, place turkey breast piece and cover with plastic wrap. With a food hammer or pounder, flatten Turkey breast piece until quite thin. Set each piece aside and then soak in an egg milk mixture. On a plate mix Panko bread crumbs, cornmeal, nutmeg, paprika and salt and pepper. Bread each Turkey piece well and place in a medium high heat pan with butter. Sauté Turkey schnitzel pieces until brown on both sides. Place on plate to rest and DRIZZLE the charred tomato coulis on plate to bring out the natural sweetness of the flavours. A variety of mustards also accent the turkey schnitzel nicely.


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