Turkey Breast Medallions with Tomato Jam Recipe

Turkey Breast Medallions with Tomato Jam Recipe

  • 4 plum tomatoes (about 12 ounces), cored and diced (2 1/2 cups)
  • 1/2 cup white distilled vinegar
  • 1/3 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon vanilla extract
  • One 1-pound turkey breast (see Tips, below)
  • 1/2 cup all-purpose flour
  • 1/3 cup polenta or coarse cornmeal
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1/2 cup veal demi-glace , optional
  1. In medium saucepan over medium heat, combine all ingredients and bring to boil. Reduce heat to low and simmer until mixture has thick, jam-like consistency, about 1 hour.
  2. Slice turkey breast diagonally into eight (2-ounce) portions. Pound these with meat mallet between sheets of wax paper to 1/2-inch thick.
  3. In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper.
  4. In a large stainless steel sauté pan over medium heat, warm oil. Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side.
  5. Place 1 turkey medallion on each plate, top with 2 tablespoons tomato jam, and place second medallion on top. If using veal demi-glace, spoon 2 tablespoons around each medallion.
Recipe of the Day|