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Categories:
turkey steaks Camembert pear eggs flour breadcrumbs olive oil baguette cranberry sauce cranberry juice mache white wine vinegar
Viewed: 65 - Published at: 4 years agoIngredients
- 4 x 6 oz turkey steaks
- 4.5 oz Camembert, cut into 8 slices
- 1 None large pear, cored, cut into 8 slices
- 2 None eggs, beaten
- 4 tbsp all-purpose flour
- 1/2 cup breadcrumbs
- 2/3 cup olive oil
- 12 slices baguette
- 1/3 cup jellied cranberry sauce
- 2 tbsp cranberry juice
- 3.5 oz mache (or other salad green)
- 3 tbsp white wine vinegar
Method
- Preheat oven to 350°F. Tenderize turkey between layers of plastic wrap until 1/4 inch thick. Season to taste. Place 2 Camembert slices and 2 pear slices on each steak. Fold the meat and secure with toothpicks to form a packet.
- Put beaten eggs, flour and breadcrumbs in separate deep plates. Dredge schnitzels in flour, then egg, and finally breadcrumbs. Heat half the oil in a large pan and sear turkey all over for 5 mins until golden-brown. Place on a baking sheet lined with parchment paper and bake for 10 mins.
- Heat 1 tbsp oil in a pan and fry 6 baguette slices for 1 min on each side until golden brown. Fry another 6 slices in remaining oil. Drain on paper towels.
- Mix cranberry sauce with cranberry juice and set aside.
- Add 3 tbsp oil to the vinegar in a thin stream, whisking constantly. Season to taste. Place lettuce in a bowl and drizzle with vinaigrette. Remove toothpicks from turkey and serve with baguette, salad and cranberry sauce.
