LibreRecipes

Turkey Breast Medallions with Tomato Jam

Rating

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Canyon Ranch.

4 plum tomatoes (about 12 ounces), cored and diced (2 1/2 cups)

1/2 cup white distilled vinegar

1/3 cup sugar

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon dried tarragon

1/4 teaspoon vanilla extract

One 1-pound turkey breast (see Tips, below)

1/2 cup all-purpose flour

1/3 cup polenta or coarse cornmeal

3/4 teaspoon ground cumin

3/4 teaspoon chili powder

3/4 teaspoon ground coriander

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons olive oil

1/2 cup veal demi-glace , optional

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.
Slice turkey breast diagonally into eight (2-ounce) portions. Pound these with meat mallet between sheets of wax paper to 1/2-inch thick.
In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper.
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.
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.