Home Pasta Insalata Caprese Salad with Turkey Scaloppine

Insalata Caprese Salad with Turkey Scaloppine

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Insalata Caprese Salad with Turkey Scaloppine - image img_0002 on https://italiansecrets.co.uk

Insalata Caprese

Insalata Caprese (actually, the salad from Capri) is the right summertime dish for cooks in a rush; slicing is the toughest half. The salad was created within the 1950s on the Trattoria da Vincenzo for regulars out for a light-weight lunch. They’d order a just-picked tomato and recent fior di latte (cows-milk mozzarella — no buffalo on Capri). The salad has advanced on the island to incorporate just a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, each native merchandise; in all places else in Italy it takes the type of tomato, mozzarella, and basil. The dressing is all the time a drizzle of extra-virgin olive oil — solely. Vinegar would destroy the fragile taste of the cheese and isn’t used. Sometimes I add Italian black olives to the salad for a change however it isn’t conventional.


2 kilos vine-ripened tomatoes (about Four massive), sliced 1/Four inch thick
1 pound recent mozzarella, sliced1/Four inch thick
1/Four cup packed recent basil or arugula leaves, washed effectively and spun dry
1/Four teaspoon dried oregano, crumbled if utilizing arugula as an alternative of basil
Three to Four tablespoons extra-virgin olive oil
Fine sea salt to style
Freshly floor black pepper to style


On a big platter prepare tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

Insalata Caprese Salad with Turkey Scaloppine - image img_0005-2 on https://italiansecrets.co.uk

Turkey Scaloppine


1 lb turkey breast cutlets
1/Four cup all-purpose flour
1/eight teaspoon salt
1/eight teaspoon pepper
1 massive egg
2 tablespoons water
1 cup tender bread crumbs
1/2 cup grated Parmesan cheese
1/Four cup butter, cubed
Minced recent parsley and lemon wedges for serving


Flatten turkey to 1/4-in. thickness. In a shallow bowl, mix the flour, salt, and pepper. In one other shallow bowl, beat egg and water collectively. In a 3rd shallow bowl, mix the bread crumbs and cheese.

Dredge turkey in flour combination, then dip within the egg combination and coat with crumbs. Place on a plate and let stand for five minutes.

Insalata Caprese Salad with Turkey Scaloppine - image img_0005 on https://italiansecrets.co.uk
Melt butter in a big skillet over medium-high warmth; prepare dinner the turkey cutlets for 2-Three minutes on both sides or till meat is not pink and the coating is golden brown. Sprinkle with parsley and serve with lemon wedges.


Insalata Caprese Salad with Turkey Scaloppine - image img_0002 on https://italiansecrets.co.uk

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