Making a Thanksgiving dinner for a couple is tricky, if you’re determined to make it a turkey dinner. I’ve done the roasted turkey breast a couple of times and want to try a rolled up and tied version, but honestly it’s still quite a mess and hassle on a day when there’s a lot of other cooking to do.
This year I came across something new in the market and decided to give it a try – turkey cut for scallopini. The package came with about 8 thin slices of turkey breast ready to go. All I did was dredge each piece in a little seasoned flour and pan fried it in olive oil and butter for 3-4 minutes per side, until golden. It came out amazing, here were these flavorful tender pieces of turkey ready for the plate in minutes and no muss or fuss.
I was so excited by my find that I bought another package to make a little turkey dinner for myself during the week. It’s actually hard to make leftover turkey taste great because it dries out. With these thin cutlets I was starting with fresh so there wasn’t that problem. I just froze two cutlets per serving in a sandwich sized zip lock bag, and defrosted the bag for a few hours nestled into a bowl of water in the fridge and it was ready to be cooked for dinner that night.
It was great to have it alongside other leftovers from Thanksgiving dinner, like stuffing, mashed potatoes with gravy, or cranberry sauce. Tonight I kept it very simple. I had exactly one Idaho potato and one sweet potato left, so I decided to pan fry them like a hash to serve with the turkey cutlets. For the veg I served some shredded kale that I just boiled until tender. Imagine, I still have pumpkin pie left, so I had a slice of that for dessert !
1 Idaho potato
1 sweet potato
Olive oil, salt and pepper
2 cups shredded kale
3 Tbsp flour
1/8 tsp poultry seasoning
1/8 tsp salt
Several grinds of black pepper
1 tsp butter
2 turkey breast scallopini
Peel the Idaho potato and sweet potato and cut each into approximately half inch cubes. Place in a small saucepan, cover with water, and bring to a boil. Reduce heat and simmer about five minutes until almost tender but still firm; drain.
In a large non-stick skillet add about 2 Tbsp olive oil and heat over medium heat. Add the potatoes in a single layer and cook 10 – 15 minutes, turning the pieces of potato with a spatula as they brown. You want to be careful here, because the sweet potato has more sugar and will brown quickly; monitor the heat carefully so it doesn’t burn.
Meanwhile place kale in a sauce pan of salted water, bring to a boil, then reduce heat and simmer about ten minutes, until tender.
Mix flour, poultry seasoning, salt and pepper on a plate. In a large non-stick skillet heat about 2 Tbsp oil with 1 tsp butter over medium heat.
Dredge each piece of turkey scallopini in the seasoned flour, shake off excess, and place into hot oil and butter in the skillet. Cook 3-4 per side, until golden brown in spots and cooked through.
Plate the turkey and potatoes, sprinkling with additional salt to taste. Serve with kale.