Pan Roasted Turkey “Roulade” with Green Asparagus, Orange and Avocado Salad
Wine Pairings: Syrah, Zinfandel, Merlot, Chardonnay

Stuffed Turkey

1 boneless skinless California turkey breast
  Salt and freshly ground pepper to taste
2 shallots, peeled and finely chopped
2 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil, divided
1/2 cup white wine
1 cup panko bread crumbs*
1 bunch Italian parsley, finely chopped

Salad

1/4 lb. mixed greens
1 bunch thin California asparagus, blanched in boiling, salted water for 2 minutes and chilled in ice water
2 tablespoons extra virgin olive oil
  Juice of 1 California lemon (about 1/4 cup)
  Salt and freshly ground pepper to taste
2 California oranges, peel and membranes removed, sectioned
1 California avocado, peeled, pitted and cubed

*Can be found in the Asian foods section of supermarkets

Place turkey skin side down on a heavy cutting board. Cover with plastic wrap and pound with a meat mallet or small sauté pan until very flat. Season with salt and pepper and set aside. Sauté shallots and garlic in 1 tablespoon oil until soft. Deglaze with wine and cook until pan is dry. Let cool, then mix with breadcrumbs and parsley. Spread mixture over turkey and press into the surface. Roll up tightly and secure with toothpicks or kitchen string. Preheat oven to 350°F. Meanwhile, in a large skillet heat remaining oil over medium high heat; add turkey roll and sear on all sides until browned and crisp. Transfer skillet to oven and finish cooking for 20 to 30 minutes or until cooked through. Just before serving, mix greens and asparagus with olive oil and lemon juice; season to taste with salt and pepper. Place on a serving plate and top with oranges and avocado. Slice turkey 1/2-inch thick and place slices on salad. Drizzle with any cooking juices.

Makes 4 servings.

Turkey Breast Schnitzel Style
Wine Pairings: Chardonnay, Sauvignon Blanc or Dry Rosé

1/2 of a whole California turkey breast (Checking with Patty for more clarification)
1/2 cup flour
2 eggs, beaten
1 cup seasoned bread crumbs
1/2 cup butter, divided
1/4 cup capers
  Juice of 1 California lemon (about 1/4 cup)
2-4 tablespoons chopped Italian parsley
6 oz. orzo pasta, cooked according to package directions

Remove skin and bones from turkey and cut meat into thin slices. Place on a board and cover with plastic wrap; pound with a meat mallet to flatten. Coat each slice in flour, then dip in beaten egg, then coat well with bread crumbs. In a large skillet, melt 4 tablespoons butter over medium high heat. Add turkey and cook for 3 to 4 minutes on each side, cooking in 2 batches if necessary to not crowd skillet. Set aside and keep warm. Add 3 tablespoons butter to same skillet and cook until it just begins to brown. Remove from heat and add capers and lemon juice; season to taste with salt and pepper then stir in parsley. Sauté orzo in remaining tablespoon butter. Serve turkey slices over orzo and drizzle with lemon butter.

Makes 4 servings.