Dinner

Pan-Seared Turkey Breast Scaloppine with Ají Negro Sauce & Roasted Potato Croquettes

Name: Pan-Seared Turkey Breast Scaloppine with Ají Negro Sauce & Roasted Potato Croquettes
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 2 servings
Ingredients: 2 turkey breast cutlets (about 5 oz each); 1 cup whole peeled potatoes (about 8 oz, starchy variety); 2 oz aged cheddar, finely grated; 1 egg yolk; 1 tbsp fresh parsley, minced; 1/4 tsp white pepper; Neutral oil for frying croquettes (1.5 cups); 3 dried ají negro peppers (or substitute ancho); 2 cloves garlic, minced; 1 tbsp red wine vinegar; 1/2 cup chicken stock; 1 tbsp unsalted butter; 1 tsp fish sauce (optional but traditional); Sea salt to taste; 2 tbsp olive oil for searing turkey; Flour for dredging (about 2 tbsp)

Tissue-thin turkey breast escalopes, pounded and seared until golden, topped with a glossy, complex ají negro sauce made from Peru's prized black chilies, balanced with dark vinegar and garlic. Served alongside hand-formed and fried potato croquettes—creamy inside, shattering crust outside. A refined, two-technique dinner that showcases turkey in a new light.

747calper serving 42gprotein 30gcarbs 51gfat 40min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this