Servings: 
24
Ethnicity: 
Italian
Preparation Method: 
Grill
Product Type: 
Turkey Cutlets/Steaks

Nutrition Facts

  • Total Calories 640
  • Calories from Fat 320
  • Total Fat 36 g
  • % Daily Total Fat 55
  • Saturated Fat 9 g
  • % Daily Saturated Fat 45
  • Cholesterol 125 g
  • % Daily Cholesterol 42
  • Sodium 1360 mg
  • % Daily Sodium 57
  • Total Carbohydrates 38 g
  • % Daily Total Carbohydrates 13
  • Dietary Fiber 4 g
  • % Daily Dietary Fiber 16
  • Sugars 4 g
  • Protein 42 g
  • % Daily Protein 35
  • % Daily Vitamin C 35
  • % Daily Calcium 40
  • % Daily Iron 30

Turkey Foccacia

Recipe developed by Shady Brook Farms, Harrisonburg, VA

prepared pesto sauce:
2 Cups
fresh lemon juice:
1/2 Teaspoon
freshly ground black pepper:
2 Teaspoons
TURKEY CUTLETS, thawed:
24 4-Ounce
Kosher salt:
2 Tablespoons
foccacia, split:
24 6-inch Pieces
arugula leaves, washed and dried:
2-1/2 Pounds
sweet red pepper, roasted:
2 Pounds
fresh Mozzarella cheese, sliced:
1.5 Pounds
For Pesto Mayonnaise::
mayonnaise:
2 Cups
prepared pesto sauce:
1 Cup
parsley, chopped:
1/4 Cup
freshly cracked black pepper:
2 Teaspoons

In half steamtable pan, combine 2 cups pesto sauce, lemon juice and pepper.

Place turkey cutlets in marinade and toss well to coat. Cover and refrigerate at least 2 hours.

Preheat grill 10 minutes. Sprinkle turkey with salt and grill cutlets 3 minutes on the first side, flip and grill 1-1/2 to 2 minutes on the other side or until cooked through to an internal temperature of 170 degrees F. Keep warm.

For Pesto Mayonnaise: Mix mayonnaise, 1 cup pesto sauce, parsley and pepper. Cover and refrigerate at least 2 hours before using as a sandwich spread.

For Each Serving: On bottom piece of split foccacia, spread 2 tablespoons of Pesto Mayonnaise. Top with 1/3 cup arugula, 1 grilled turkey cutlet, 1/4 cup roasted red pepper slices, and 2 slices (1 oz.) Mozzarella.

Replace top of foccacia, heat several minutes and serve accompanied with a cold ratatouille salad and fresh orange sections.