The turkey breasts are prepared in the “pane a l’Anglaise’’ style that will be featured in an upcoming episode of “Simply Ming.’’ To go with them, Ming Tsai prepared a mango-cranberry chutney. This one is made with rhubarb for a summery touch. Chill it for at least an hour.
|2||pounds skinless boneless turkey breast, cut on the bias into 8 slices (each about 8 inches long and 1/2-inch thick)|
|Salt and pepper, to taste|
|1||cup panko bread crumbs|
|1/2||cup chopped fresh parsley|
|5||tablespoons olive oil|
|2||shallots, finely chopped|
|2||stalks rhubarb, washed and cut into 1/4-inch dice|
|1||large mango, peeled and cut into 1/2-inch dice|
|1||tablespoon Dijon mustard|
1. Place a piece of turkey on a cutting board. With water, lightly moisten a piece of plastic wrap on one side; set it wet side down on the turkey. Using a mallet or skillet, pound the turkey to 1/4-inch thickness. Repeat with the remaining pieces. Sprinkle them on both sides with salt and pepper.
2. In a shallow bowl, lightly beat the eggs and 1 tablespoon of the water. On a large plate, combine the panko and half the parsley. Spread the flour on a second plate.
3. One by one, coat the turkey lightly with flour, dip them in egg, and in the panko mixture.
4. Line a large plate with paper towels.
5. Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and swirl to coat the bottom. When the oil is hot, add half the turkey and cook, turning once, for 5 minutes or until golden brown and cooked through. Transfer the turkey to the plate. Cook the remaining turkey in the same way, using 2 more tablespoons of the olive oil.
6. Wipe out the skillet with paper towels. Add the remaining 1 tablespoon olive oil. When it is hot, add the shallots and rhubarb. Cook, stirring often, for 5 minutes or until softened. Add the mango, Dijon mustard, and remaining 1 tablespoon of water. Cook, stirring, for 2 minutes. Stir in the remaining parsley.
7. Arrange 2 pieces of turkey and some of the chutney on each of 4 plates. Adapted from Ming Tsai