Instructions:
Saute onion, carrot, celery , sage, rosemary, garlic and parsley in extra virgin olive oil for 3 to 4 minutes. Add the vinegar, white wine, broth and 1 tsp of salt. Boil over high heat about 15 minutes; set aside to cool. Bread the turkey slices by coating them in flour, then dipping them in beaten egg, then in bread crumbs. Fry breaded turkey in about 1/4-inch of good quality vegetable oil, then let drain. When cool, cover with cold herb relish. Serve at least 6 hours after preparation. May be refrigerated for up to 4 days. Serves 4 to 6.
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