Here is an overview of how to bread the scallopini:
- 8 portions boneless turkey breast (4 ounces each)
- 1/4 cup extra virgin olive oil
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Progresso plain panko crispy bread crumbs
- 1 stick (8 tablespoons) unsalted butter
- 1 package (18 ounces) frozen squash ravioli
- 1/4 cup finely chopped fresh sage or 2 teaspoons dried sage
- 1 1/2 cups fresh cranberries
- 3 tablespoons dark molasses
- 1/4 cup balsamic vinegar
- 1 cup Progresso chicken broth or reduced-sodium chicken broth
- Salt and pepper
- Bring 4 quarts lightly salted water to a boil in a large pot.
- Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you donât have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.
- Heat olive oil in a large sautÃ© pan over medium-high heat. Lightly coat turkey pieces with flour, and pat off excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot and bubbling, add turkey pieces. Do not crowd the pan. Let brown about 1 minute, then turn to cook the second side, another 30 seconds. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sautÃ© pan!
- To make the sauce, add butter to sautÃ© pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and sautÃ© until skins begin to burst. Add molasses, balsamic vinegar and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 2 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey.
- Test ravioli for doneness in about 3 minutes â pinch edges of dough; it should be tender. Drain. Divide ravioli among hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.
The sauce must be put together very quickly, so have all the ingredients premeasured and ready at the side of the stove.