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As featured on Episode 1 of Simply Ming's, guest chef Jacques Pepin shares his recipe.
In a food processor, add bread cubes and process until bread is broken into crumbs. Set up dredging station with 3 dishes. Place flour in first dish. In the second dish, mix together melted butter and wasabi powder. Add the breadcrumbs, chives and cheese to the third dish, mix to combine. Season the turkey with salt and pepper. Dip turkey first in flour, making sure to remove any excess, then in butter and in breadcrumb. Repeat with remaining turkey and set aside.
Heat a large cast iron skillet over medium heat, add oil to coat the pan. Add turkey cutlets to the pan, cook for 2-3 minutes per side. You may need to work in batches. When finished removed from pan and set aside on a plate lined with paper towel.
Meanwhile, in a large saute pan over medium-high heat add oil to coat the bottom. Add mushrooms and leeks, season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Add garlic and continue to cook for 2 minutes. Add diced tomatoes, cook for another 2 minutes. Check for seasoning.
To serve family style, place mushroom mixture on a large serving platter, top with turkey. Garnish with chives. Enjoy!
Wine pairing: Jean-Luc Colombo "Les Abeilles" Côtes Du Rhône AOC Rouge
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