Turkey Medallions With Tomato Salad Recipes

Steps:

• Whisk together first 5 ingredients. Stir in green pepper, celery, onion and basil. Cut tomatoes into wedges; cut wedges in half. Stir into pepper mixture., In a shallow bowl, whisk together egg and lemon juice. In another shallow bowl, toss bread crumbs with cheese, walnuts and lemon pepper., Cut tenderloins crosswise into 1-in. slices; flatten slices with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Dip in egg mixture, then in crumb mixture, patting to adhere., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add a third of the turkey; cook until golden brown, 2-3 minutes per side. Repeat twice with remaining oil and turkey. Serve with tomato mixture; sprinkle with basil.

Steps:

• Heat the oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown and liquid has evaporated. Add 1 cup of turkey gravy, thyme and enough wine just to dilute slightly. Cook until heated through. Keep warm over low heat.
• Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the bread crumbs on a plate and season with salt and pepper.
• Heat 1/4 cup of canola oil in a medium high sided saute pan until it just begins to shimmer. Dredge the sliced breast in the flour, tap off excess then dip in the egg wash letting any excess drip off and then dredge in the bread crumbs. Place in the oil and cook until just golden brown on both sides. Remove from pan and place on a plate lined with paper towels.
• Whisk together the vinegar, pomegranate molasses, mustard and salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula to the bowl and toss with the dressing; season with salt and pepper.;
• Assembly: Spoon some of the mushroom gravy on 4 large plates, top with 2 pieces of the turkey. Place some of the salad on top of the turkey and sprinkle with some of the cheese.

Steps:

• In a large bowl mix all ingredients together and serve.

Steps:

• Combine flour, salt and pepper. Slice tenderloin into 1 inch thick medallions; flatten slightly with the heel of your hand. Coat both sides of medallions with flour, shaking off excess. Reserve remaining flour mixture.
• In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add medallions and cook until no longer pink, about 2 to 3 minutes per side. Transfer meat to a platter and cover to keep warm.
• Place skillet with drippings over medium heat. Add remaining 1 tablespoon of olive oil, onion and garlic; cook, stirring occasionally, until onions are golden brown and caramelized, about 7 minutes.
• Stir in reserved flour mixture and thyme; cook and stir for 1 minute. Whisk in chicken broth and apple cider. Bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Pour sauce over medallions and serve.

Steps:

• In a large bowl, mix ground turkey, grate fresh bread to make bread crumbs.
• Add fennel, sage, allspice, egg and 2 teaspoons salt. With well floured hands, shape turkey mixture into 2 inch balls and flatten balls into patties. Heat oil in skillet and cook several patties at a time till browned on both sides, adding more oil if needed cooking in batches. Remove turkey medallions to covered platter to keep warm and make sauce. Into same pan, add the shallots, and cook 2-3 minutes till tender, then stir in broth, beef boullion granules (or beef base concentrate) brown sugar and wine to deglaze, scraping up the browned bits and add garlic, salt and pepper to taste; let sauce simmer a few minutes, then add cornstarch slurry and continue simmering, stirring constantly to thicken. Whisk butter into sauce to smoothen out and make velvety; taste to correct seasonings. Pour sauce over turkey patties and serve over noodles or rice.