Preview

Crispy turkey scaloppini, tomato salsa, molten fresh mozzarella and arugula and aged balsamic vinegar salad

Cheese, Vegetables and Fruits, Risotto, Pasta and Rice, Poultry

Thin slices of turkey crusted with Panko, melted fresh mozzarella, tagliatelles with a plum tomato concassé flavored with balsamic vinegar and basil.

Note

The turkey scaloppini should be cooked at the last moment to keep the Panko crust crispy.

Ingredients

Recipe for 4 persons

For the turkey scaloppini

2 Unit(s)

Turkey breast

2 Unit(s)

Egg

30 Gr

Flour

80 Gr

Fresh mozzarella

150 Gr

Japanese breadcrumbs (panko)

For the tomato concassé

8 Unit(s)

Italian tomatoes

1 Bunch(es)

Basil

30 Ml

White balsamic vinegar

2 Clove(s)

Garlic

For the spaghetti

250 Gr

Spaghetti

Preparation time: 20 min

Preheat your four at 400 °F

General preparation

Cut the tomatoes into cubes. Finely chop the basil. Slice the buffalo mozzarella and mince the garlic.
Turkey scaloppini preparation

Season the turkey with salt and pepper before cooking. Dust with flour, then place the turkey slices in the beaten eggs. Remove excess egg and place into Panko bread crumbs.

In a hot skillet, pour a little oil and sear the turkey for 2 minutes on each side. Place a few slices of cheese on top of the scaloppini and bake in the oven for 2 minutes to melt the mozzarella. Keep warm until ready to serve.
Italian tomatoes concassé preparation

In a pan with olive oil, cook the tomatoes on medium heat for 5 minutes, add the garlic and cook 3 min. Add the balsamic vinegar and remove from the stove. Put the basil, salt and pepper.
Spaghetti preparation

In a big pot of salty boiling water, cook the spaghetti for 7 minutes, strain it, put a nice drizzle of olive oil on it, salt and pepper.
To serve

In each plate, place a turkey scaloppini, a nice bunch of tagliatelles and concassé on the top.