Cook Along with Chef Deniz: Crispy Turkey Breast

November 05, 2020

Cook Along with Chef Deniz: Crispy Turkey Breast

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Tonight we are cooking with some of the super delicious, seasonal ingredients found right here in our backyard. Langley is such a beautiful place filled with farms, producers and great products - in this class we will highlight a few of them an hopefully encourage you to come visit & check out all of fantastic food our region has to offer.!

Open the other recipes he featured tonight in your browser so you can work across his menu as you watch along.

Crispy JD Farm's Turkey Breast, Caramelized Squash, and Pepper Agro Dolce

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 turkey breast, sliced in 1/2’’ slices
  • 100mL flour
  • 2 eggs, beaten
  • 150mL panko bread crumbs
  • 1lbs local squash, peeled and cut into large chunks
  • 50mL brown sugar
  • 30mL sherry vinegar
  • 30mL maple syrup
  • 1 white onions, sliced thinly
  • 3 assorted colour bell peppers
  • 3 cloves garlic, minced
  • 20mL ginger, minced
  • 1/2 bunch cilantro stems and leaves
  • 1 lemon, cut into wedges

Instructions:

  • Preheat your oven to 400F. Toss the squash in olive oil and brown sugar, roast until nicely caramelized and very soft around 35 minutes, keep warm. Sprinkle the turkey slices with kosher salt and rest for 5 minutes. Dip the turkey in flour, then in eggs, and finally panko bread crumbs.
  • In a large skillet heat up olive oil, sauté onions, peppers, garlic, ginger on high heat with a pinch of salt until caramelized on the edges. Add the squash and deglaze with sherry vinegar. Add the maple syrup and cilantro stems, reduce until sticky, correct seasoning.
  • In another pan heat up 1" vegetable oil to 350F. Fry the turkey cutlets until the internal temperature reads 150F, 4 minutes per side and golden brown.
  • Transfer on a wire rack and rest for 5 minutes. Serve with squash, peppers and lemon wedge

Prep Time: 45 Minutes

Cook Time: 60 minutes

Yield: 4




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