Yield: 12 Establishment: Restaurant   Meal Type: Main Course, Entrée   Occasion: Mardi Gras   Preparation Method: Saute   Product Type: Turkey Thighs, Turkey Sausage - Breakfast

Carve & Prep

4 Pounds TURKEY THIGH CUTLETS

Remove turkey drumstick and thigh by cutting leg away from body. Remove turkey drumstick from thigh by cutting at the joint. Slice a ½ inch scaloppine cutlet down the length of the thigh. Lay a 24" piece of plastic-wrap on clean cutting surface and lightly cover with oil. Place turkey scaloppine cutlets on one side of plastic-wrap, folding the other side to cover. With mallet or flat edge of butcher knife gently pound the turkey scaloppine to a ¼ inch thickness. Make thin cross cuts on one side of the scaloppine to allow the spice rub to penetrate.

Spice Rub

1/3 Cup Hungarian paprika

2 Tablespoons Dijon mustard

1 Tablespoon kosher salt

1 Tablespoon black pepper

3/4 Teaspoon cayenne pepper

1/3 Cup olive oil

Place paprika, mustard, salt, black pepper, cayenne and olive oil in a shallow bowl and mix together. Dredge turkey cutlets into the rub, making sure to work the spice rub into the turkey.

Saute

3/4 Cup all-purpose flour

1/2 Cup olive oil

3 Tablespoons unsalted butter

Spread flour over a plate. Lightly dredge spiced cutlets in flour and remove to holding plate. Place large skillet over medium-high heat. When hot, add oil and butter. Add turkey cutlets one at a time, making sure skillet is hot prior to each addition. Cook until edges begin to color (about 3 minutes.) Turn and cook 2 minutes on the other side. Remove turkey to a plate.

Sauce

1 Large Spanish onion, chopped

6 Cloves garlic, thinly sliced

6 TURKEY SAUSAGES, cut into medium dice

1 Cup almonds, coarsely chopped

18 plum tomatoes, roasted

6 Cups TURKEY BROTH

1-1/2 Large fennel bulbs, trimmed, cored and thinly sliced

3 Large lemons, juiced

Reheat the skillet and add oil. Add onion and garlic and cook for 1 minute. Add turkey sausage and almonds and cook for 2 minutes. Add tomatoes, broth, fennel and lemon juice, stirring well after each added ingredient. Bring to a low boil. Return turkey scaloppine cutlets to the skillet and cook until heated through (about 2 minutes.)

Presentation:

1/3 Cup fresh cilantro leaves, chopped

1 Bunch scallion tops, thinly sliced

Remove turkey scaloppine cutlet to plate. Spoon sauce over cutlet. Garnish with cilantro and scallions, and serve immediately.

Recipe Source: This recipe developed by Executive Chef and Restaurateur Todd English, Olives, Boston, MA

Nutrition Facts Calories 580   Calories from Fat 330 % Daily Value* Total Fat 37g 57% Saturated Fat 7g 35% Cholesterol 150mg 50% Sodium 1240mg 52% Total Carbohydrate 19g 6% Dietary Fiber 5g 20% Sugars 4g   Protein 43g   Vitamin A 50% Vitamin C 60% Calcium 10% Iron 30% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4