Ingredients
4
plum tomatoes (about 12 ounces), cored and diced (2 1/2 cups)
1/2
cup white distilled vinegar
One 1-pound turkey breast (see Tips, below)
1/2
cup all-purpose flour
1/3
cup polenta or coarse cornmeal
1/2
cup veal demi-glace, optional
Directions
2.
In medium saucepan over medium heat, combine all ingredients and bring to boil. Reduce heat to low and simmer until mixture has thick, jam-like consistency, about 1 hour.
4.
Slice turkey breast diagonally into eight (2-ounce) portions. Pound these with meat mallet between sheets of wax paper to 1/2-inch thick.
5.
In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper.
6.
In a large stainless steel sauté pan over medium heat, warm oil. Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side.
8.
Place 1 turkey medallion on each plate, top with 2 tablespoons tomato jam, and place second medallion on top. If using veal demi-glace, spoon 2 tablespoons around each medallion.
10.
If you don\'t want to slice and pound the turkey breast yourself, look for turkey breast for scaloppini or ask your butcher to prepare it for you.
11.
The tomato jam may be made two or three days ahead of time and stored in a tightly-sealed container in the refrigerator. Reheat gently before serving.
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