Turkey Scallops with Pine Nuts and Currants

 Serves 4

 Ingredients

 Instructions

1. Fire your oven to 180⁰F and place an oven proof platter or baking sheet inside.
2. In a shallow bowl, beat egg whites with the salt and pepper. Add the cutlets one at a time, turning them to coat them with the mixture.
3. In a small heavy-bottomed saucepan, heat the olive oil over medium heat. Add the shallots and sauté until translucent--about 5 minutes. Add the vinegar, water, peppercorns and bay leaves, and simmer for 20 minutes. Stir in the currants and simmer for another 10 minutes, or until the liquid is reduced by half, to about 1/2 cup.
4. In the meantime, heat the avocado oil in a large heavy-bottomed skillet over medium low heat. Spread the breadcrumbs on a plate. Dip the cutlets in the crumbs, then brown them in the hot oil over medium heat for 1-2 minutes on each side until 160⁰F. Put the cooked cutlets on the heated platter in the oven and cover with foil to keep warm. Repeat until all the cutlets have been cooked.
5. To assemble, combine the parsley, garlic and zest. Strain the reduced sauce, reserving the currants, and pour it evenly over the turkey cutlets. Sprinkle with the currants, the parsley mixture and the pine nuts. Serve warm, or if desired, at room temperature.

 Notes

1.  Better butchers will be happy to debone your turkey breasts and filet them into ¼" cutlets.
2.  Skip the gluten and grain and use blanched almond flour instead of the dried breadcrumbs.
3.  These make a great leftover and are just as tasty chilled from the refrigerator the following day.
4.  For the best flavor and healthiest results, use as many organic ingredients as you can get your hands on.