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TURKEY - PORK LOIN - Turkey Scallopini with Apple Cider Gravy & Celery Root Mash
Nb persons: 6
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| Turkey Scallopini with Apple Cider Gravy & Celery Root Mash MARIO BATALI The Chew | |
| 1 pound | turkey breast, (skinless, cut into 3/4-inch cutlets and lightly pounded) |
| [can substitute pork loin for the turkey] | |
| 2 cups | all-purpose flour |
| 3-4 tablespoons | extra-virgin olive oil |
| 2-3 sprigs | sage |
| 1 cup | apple cider |
| 1/2 cup | applesauce |
| 1 teaspoon | maple syrup |
| 2 tablespoons | unsalted butter |
| >< | |
| Celery Root Mash | |
| 2 pounds | celery root, (trimmed and peeled, cut into 1-inch cubes) |
| 3 tablespoons | apple cider |
| 2-3 tablespoons | extra-virgin olive oil |
| 2 sprigs | sage |
| salt | |
| pepper to taste | |
step-by-step directions
In a shallow bowl, add the flour. Dredge cutlets in flour, shaking off excess.
Place a large, high-sided sauté pan over medium-high heat and add the olive oil. Add a few of the dredged cutlets and sage, and cook until golden brown, about 3-4 minutes. Flip cutlets and cook for 3 more minutes. Remove to a platter and continue to cook the remaining cutlets. Add the cider, applesauce, maple syrup and all of the seared cutlets back into the pan. Bring to a simmer and cook to warm through and thicken the sauce, about 2-3 minutes. Finish the sauce with the butter. Season with salt and pepper.
Serve cutlets with Cider Pan Gravy and Celery Root Mash.
For the Celery Root Mash: in a large pot, add the celery root and cover with a few inches of cold water. Season the water with salt. Place over high heat and bring to a boil. Reduce heat to a simmer and cook until celery root is fork tender. Drain.
In a separate sauté pan, add 3 tablespoons olive oil and sage. Place over medium heat and cook until the sage starts to crisp. Remove from heat.
To a food processor, add the celery root, apple cider, sage infused olive oil and sage, salt and pepper. Pulse until smooth.
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