Ingredients

2 pounds skinless turkey breast, cut on the extreme bias into 8 slices about 8 inches

long and 1/2 inch thick

Kosher salt and freshly ground black pepper

2 eggs

1 cup panko (Japanese bread crumbs)

1/2 cup finely chopped parsley

1 cup all-purpose flour

5 tablespoons extra-virgin olive oil

2 shallots, minced

1 cup fresh cranberries, washed and dried

1 large mango, peeled and cut into 1/2-inch dice

1 tablespoon Dijon mustard

Preparation

  1. Place a turkey portion on a work surface and cover with plastic wrap. Using a pounder or small saute pan, pound the turkey until 1/4 inch thick. Repeat with the remaining portions. Season the turkey on both sides with salt and pepper.

  2. In a shallow bowl, beat the eggs lightly. 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 portions lightly with the flour, dip them into the egg, and then coat with the panko mixture.

  4. Line a large plate with paper towels. Heat a large saute pan over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add half the turkey slices and saute, turning once, until golden brown and cooked through, 6 to 8 minutes. Transfer the turkey to the plate. Repeat using 2 more tablespoons of the oil.

  5. Wipe out the pan with a paper towel and add the remaining tablespoon of oil. Swirl to coat the bottom and when the oil is hot, add the shallots and saute until soft, about 1 minute. Add the cranberries, mango and mustard and saute, stirring, until the fruit is soft, about 2 minutes. Add the remaining parsley and stir to combine.

  6. Transfer 2 scaloppini to each of four individual serving plates. Dollop some chutney on the side, and serve.