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MARIO BATALI Turkey Scallopini with Apple Cider Gravy & Celery Root Mash

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This turkey dish is delicious any day of the year!

ingredients
TURKEY SCALLOPINI WITH APPLE CIDER GRAVY & CELERY ROOT MASH
1 pound turkey breast (skinless, cut into 3/4-inch cutlets and lightly pounded)
2 cups all-purpose flour
3-4 tablespoons extra-virgin olive oil
2-3 sprigs sage
1 cup apple cider
1/2 cup applesauce
1 teaspoon maple syrup
2 tablespoons unsalted butter
CELERY ROOT MASH
2 pounds celery root (trimmed and peeled, cut into 1-inch cubes)
3 tablespoons apple cider
2-3 tablespoons extra-virgin olive oil
2 sprigs sage
salt and pepper to taste

directions
In a shallow bowl, add the flour. Dredge cutlets in flour, shaking off excess.
Place a large, high-sided sauté pan over medium-high heat and add the olive oil. Add a few of the dredged cutlets and sage, and cook until golden brown, about 3-4 minutes. Flip cutlets and cook for 3 more minutes. Remove to a platter and continue to cook the remaining cutlets. Add the cider, applesauce, maple syrup and all of the seared cutlets back into the pan. Bring to a simmer and cook to warm through and thicken the sauce, about 2-3 minutes. Finish the sauce with the butter. Season with salt and pepper.
Serve cutlets with Cider Pan Gravy and Celery Root Mash.
For the Celery Root Mash: in a large pot, add the celery root and cover with a few inches of cold water. Season the water with salt. Place over high heat and bring to a boil. Reduce heat to a simmer and cook until celery root is fork tender. Drain.
In a separate sauté pan, add 3 tablespoons olive oil and sage. Place over medium heat and cook until the sage starts to crisp. Remove from heat.
To a food processor, add the celery root, apple cider, sage infused olive oil and sage, salt and pepper. Pulse until smooth.

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