Name: BC Turkey Scallopini
Prep time: 30 min
Cook time: 10 min
Ingredients: 1/2 bunch Flat leaf parsley (chopped); 10 leaves Fresh basil (sliced thin); 1 tbsp Capers (chopped); 1/2 small Shallot (minced); 1 clove Garlic (minced); 5 tbsp Olive oil (extra virgin); 1 each Lemon zest and juice of half; 1 pinch Black pepper; 1 tsp Kosher salt; 2 tbsp WhoaNelly’s beef tallow; 16-20 Mini yukon gold potatoes (cut in half); 1 tsp Kosher salt; 1/2 head small savoy cabbage; 2 tbsp red wine vinegar; 1/2 small shallot thinly sliced; 2 tbsp extra virgin olive oil; 1 tbsp whole grain mustard; 1 tsp sugar or honey; 1 pinch black pepper; 1 tsp kosher salt; 600 g BC Turkey breast scallopini (ask your butcher to cut them for you, or you can buy a turkey breast and slice it thin); 1 tbsp WhoaNelly’s beef tallow; Salt and pepper (to season all Turkey)

BC Turkey Scallopini

Tender BC turkey scallopini served with crispy roasted potatoes, fresh cabbage slaw and a rich savoury sauce.

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Prep Time 30

Cook Time 10

Course Dinner

Ingredients

Ingredients Salsa Verde

½ bunch Flat leaf parsley chopped
10 leaves Fresh basil sliced thin
1 tbsp Capers chopped
½ small Shallot minced
1 clove Garlic minced
5 tbsp Olive oil extra virgin
1 each Lemon zest and juice of half
1 pinch Black pepper
1 tsp Kosher salt

Tallow Roasted Potatoes

2 tbsp WhoaNelly’s beef tallow
16-20 Mini yukon gold potatoes cut in half
1 tsp Kosher salt

Cabbage Slaw

½ head small savoy cabbage
2 tbsp red wine vinegar
½ small shallot thinly sliced
2 tbsp extra virgin olive oil
1 tbsp whole grain mustard
1 tsp sugar or honey
1 pinch black pepper
1 tsp kosher salt

BC Turkey Breast Scallopini

600 g BC Turkey breast scallopini ask your butcher to cut them for you, or you can buy a turkey breast and slice it thin
1 tbsp WhoaNelly’s beef tallow
Salt and pepper to season all Turkey

Instructions

Roast the potatoes

Preheat your oven to 400°F
Melt the tallow in a cast iron pan on medium/high heat and place the potatoes cut side down in the pan
Season the potatoes with salt
Place the pan in the oven and cook the potatoes for about 25-30 min. Do not flip or move the pan

Make the salsa verde & the cabbage slaw

Combine all ingredients in a mixing bowl and mix well, stirring every 15 minutes to ensure the cabbage is evenly marinated.

Cook the Turkey

Season both sides of the turkey with salt and pepper
Place the beef tallow in a cast iron or heavy-bottomed frying pan and melt on medium/high heat
Once hot, sear the turkey in the pan with the tallow for about 2 minutes per side. Depending on the thickness of your scallopini, you may need to go longer. The internal temperature should be about 150-155°F and then allowed to rest for about 3 min
Alternatively, you can cut one of them in half and check that the turkey is cooked all the way through

Finish

Place the potatoes and cabbage slaw on either side of the plate, then arrange the cooked BC Turkey Scallopini over top
Spoon the sauce over the turkey and potatoes, then serve and enjoy