Saturday, 20 February
TURKEY SCALLOPINI
1 lb. turkey breast, sliced, 8 slices
4 tbsp. white wine or 2 tbsp. lemon juice
1 egg
1 tbsp. water
1/2 c. dry bread crumbs
1 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
2 tbsp. chopped parsley
Olive oil
8 slices ripe tomato
1 avocado, sliced
8 thin slices Fontina or Cheddar cheese
Pound turkey slices between two sheets of waxed paper until thin. Marinate in wine or lemon juice in refrigerator 30 minutes to 1 hour. Beat egg lightly with water. Combine bread crumbs with flour, salt, paprika and parsley. Dip turkey in egg, then coat with bread crumb mixture. Chill for 1 hour. In a large skillet, heat 2 tablespoons olive oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan. Place tomato and avocado on each turkey scallopini, then top with cheese. Place under broiler until cheese melts. Arrange on platter or individual plates, allowing two slices per person.
Artichoke Gratinata
Ingredients
nocoupons
3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
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