Dinner

Pan-Seared Turkey Breast Scaloppine with Pomegranate-Walnut Sauce & Roasted Root Vegetables

Name: Pan-Seared Turkey Breast Scaloppine with Pomegranate-Walnut Sauce & Roasted Root Vegetables
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 turkey breast cutlets (about 5–6 oz / 150g each), pounded to ¼-inch thickness; ¾ cup walnuts (about 90g), finely ground or pulsed; ½ cup pomegranate juice; 2 tablespoons pomegranate molasses; ⅓ cup low-sodium chicken stock; 1 tablespoon honey; 1 tablespoon unsalted butter; 2 tablespoons extra virgin olive oil (divided: 1 for searing, 1 for roots); ¼ teaspoon ground cinnamon; ⅛ teaspoon ground cardamom; Pinch of cayenne pepper; 1 medium carrot (about 5 oz / 140g), cut into batons; ½ medium parsnip (about 4 oz / 110g), cut into batons; 4 oz (110g) celery root, cut into batons; 2 fresh thyme sprigs; Fine sea salt and black pepper; 2 tablespoons pomegranate seeds; 2 tablespoons toasted walnut halves; Fresh pomegranate molasses for drizzle; Fresh cilantro leaves for garnish

Thin turkey breast scaloppine are seared until just golden, then finished in a rich, glossy pomegranate and ground walnut sauce inspired by Persian fesenjan—tart, slightly sweet, and deeply aromatic with cinnamon and cardamom. Served over roasted carrots, parsnips, and celery root with pomegranate seeds and candied walnuts scattered across. A show-stopper that rewards technique.

680calper serving 58gprotein 52gcarbs 22gfat 18min prep 42min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this