4 - (4 ounces each) turkey scaloppine; 1/4 cup cranberry juice; 1/4 cup red vermouth; 2 ounces whipping cream; 1 teaspoon minced garlic; 1 teaspoon finely chopped onion; 1 tablespoon flour; 1 tablespoon butter; salt and freshly ground black pepper to taste.
Recipe: Place the turkey scaloppine between two sheets of cling wrap and pound them gently to flatten them thin. Peel the scaloppine off the cling wrap and dredge them in the flour. Heat the butter in a heavy skillet and saute the garlic and onion. Add the turkey scaloppine and cook for about 60-90 seconds on each side. Deglaze with the vermouth and cranberry juice. Add the whipping cream one minute later. Reduce the sauce slightly and season to taste with salt and freshly ground black pepper. Serve the turkey scaloppine with mashed potato and roasted baby vegetables.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.