Recipe: Turkey Scaloppine with Black Bean Relish

By Gwen Ashley Walters

Turkey Scaloppine
with Black Bean Relish

Adapted from The Greenbrier Cookbook
8 servings

2-1/2 pounds boneless, skinless turkey breasts,
cut into 16 thin scaloppine (about 2-1/2 ounces each)
1/4 cup extra virgin olive oil
1 tablespoon finely chopped garlic (about 3 cloves)
2 tablespoons plus 1 teaspooon grated fresh ginger
3 tablespoons chopped cilantro
Kosher salt and fresh ground black pepper to taste
3-1/2 cups Black Bean Relish

1. Cover each turkey scaloppine with plastic wrap and pound into a disk about 1/4-inch thickness with a meat mallet. Discard plastic wrap. Arrange the turkey on a sheet pan.

2. Mix the olive oil, garlic, ginger and cilantro together in a small bowl. Brush oil mixture on the turkey. Season with salt and pepper. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

3. Pat any excess marinade off the turkey with a paper towel. Heat a non-stick skillet over medium high heat and quickly cook the turkey scaloppine until just done, about 1 minute on each side (the turkey will continue to cook slightly after removal from the pan).

4. Arrange on a warmed platter and spoon a little relish on top. Serve immediately.

Black Bean Relish

Makes 3-1/2 cups

1/4 cup rice vinegar or white wine vinegar
1/4 cup extra virgin olive oil
1-1/2 cups cooked and drained black beans (1 (15-ounce) can)
1 cup cooked and drained corn (1 (8-ounce) can)
1 cup chopped red bell pepper (about 1 small red pepper)
1/2 cup chopped jicama
1 tablespoon finely chopped garlic (about 3 cloves)
3 tablespoons chopped cilantro
1 teaspoon finely chopped jalapeño
Kosher salt and fresh ground black pepper to taste

1. Whisk the vinegar with the oil.

2. Add the remaining ingredients and toss. Season with salt and pepper.

(Note: the relish may be made up to 1 day ahead, refrigerated and brought back to room temperature before serving.)

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Gwen Ashley Walters is cookbook author, cooking teacher, food writer and Certified Culinary Professional with a degree in Culinary Arts. Gwen's travel guide/cookbooks, The Great Ranch Cookbook, (1998) and The Cool Mountain Cookbook, (2001) were published by Pen & Fork Communications.