Strips of marinated aromatic turkey

01584 TURKEY STRIPS MARINATED AROMATIC preparation: 25 minutes cooking time: 28 minutes: 12 hours INGREDIENTS for 8 people: Turkey Breast in one piece 500 g, 60 g of flour, 3 Eggs Breadcrumbs 120 g, 3 cups peanut Oil, 3 tablespoons olive oil, 60 g Shallot, carrots, Celery Green 2 2 ribs, 1 Lemon (zest), Orange, 1 bay leaf 1 sprig, vinegar half a litre, 1 litre white wine, green pepper in 1 tablespoon peppercorns, pink peppercorns 1 tablespoon beans, 2 pinches salt and pepper green and pink That they get green from the fruits of the plant still immature pepper.

Is preserved in brine or dehydrated.

That squad consists of the dried fruits of a plant similar to the pepper.

Both are available in jars in all supermarkets.

Delete the nerves to the topside.

Cut it into small pieces as big as a big cherry.

Wet and wring two pieces of parchment paper.

Aligned on a piece the chunks of meat, not too close to each other.

Cover with the other piece of paper.

Mash the pieces with meat tenderizer gaining diskettes about 3 cm in diameter, as much as possible.

Mash the pieces in 2/3 times, if necessary.

Beat the eggs in a deep dish.

Pour the flour in a second soup plate and the breadcrumbs in a third.

Heat the peanut oil into the Pan, without smoking it.

Flour the strips, put them in egg and then in bread crumbs.

FRY 1 minute, three shots, turned halfway through the cooking with 2 forks.

With slotted spoon, drain on paper towels.

Salt Them.

Do not cover the fried cutlets with absorbent paper, in order to absorb better the frying oil, because the steam that comes out of the hot meat stagnates on preparation: the chops become soft.

To have a less greasy fried, change often the piece of paper on which they rest.

Check and scrape carrots.

Delete the wide base and the filaments to celery sticks.

Peel the shallots.

Wash the vegetables, cut in thin strips with the Pocket knife.

Wash the Orange and lemon, by wiping them well with your hands.

Dry with kitchen paper.

Cut into the bark with the Pocket knife, wide stripes.

Cut the Peel into small diamonds (approx.

1, 5 cm).

Heat the olive oil in the pan.

Saucepan 1 minute shallots, stirring with a wooden spoon.

Squirt the sauce with wine and vinegar.

Bring to a boil, Cook for 15 minutes over medium heat.

Add to the pan the carrots and celery and a bay leaf, washed and dried.

Add the two types of pepper and rhombuses of orange peel and lemon juice.

Add salt and continue cooking per10 minutes.

The liquid should be reduced by one-third.

Place the strips in the bowl.

Pour over the hot marinade all vegetables and spices.

Let stand at least 12 hours at the bottom of the fridge.

Transfer the meat to a serving platter with two forks, in a single layer.

Pour over a little marinade with vegetables and spices.

Remove the bay leaf.

Decorated with fresh Bay leaves and orange segments.

Served after about 30 minutes.

The tricks to succeed better Shaken well floured cutter disks, to ward off any excess flour, which would form of lumps in baking (dry the meat, before infarinarla, with a paper towel).

Push the cutlets in the oil, with the slotted spoon and FRY, so are less greasy (do not turn).

Remove only the superficial part of the Orange and lemon zest, without affecting the white base, which is bitter.

Remove the pith from orange wedges: are snappy,.

Draw them away gently with a small knife, without breaking the membranes of cloves.

Due to the presence of vinegar, wine matches with fix to this dish.

You can, however, try a Rosé, soft flavour and soft scent, like the Claret.