TURKEY - PORK LOIN - Turkey Scallopini with Apple Cider Gravy & Celery Root Mash

Categories:
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:

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.

Back to Shop'NCook recipe database