Turkey Breast Medallions with Tomato Jam, developed for Epicurious.com, by Canyon Ranch

I have never been to Canyon Ranch, but if they serve food like this recipe, I would be willing to make the trip.  This meal is a bit time consuming, but I swear, worth it.  Every time I make it, I think, “I really should make this more often”.  If your butcher will flatten the turkey breasts for you, let him do it. I make the jam while the girls are napping and I mix up the breading for the medallions.  It’s a big time saver when it’s time for dinner.

For Tomato Jam:

4 roma tomatoes (about 12 oz), cored and diced (2.5 cups)

1/2 cup white distilled vinegar

1/3 cup sugar

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon dried tarragon

1/4 teaspoon vanilla extract

For Turkey Medallions:

One 1-lb turkey breast

1/2 cup all-purpose flour (I use unbleached flour because I think bleached flour tastes bitter)

1/3 cup coarse cornmeal (can also use polenta)

3/4 teaspoon ground cumin

3/4 teaspoon chili powder

3/4 teaspoon ground coriander

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoon olive oil

Make Tomato Jam:

In medium saucepan over medium heat, combine all ingredients and bring to a boil.  Reduce heat to low and simmer until mixture has a thick, jam-like consistency, about 1 hour.  When I make mine early, I just throw it in the fridge until dinner.  I like it on the turkey cold or hot.

Make Turkey:

Slice turkey breast diagonally into 8, 2-oz portions.  Pound with meat mallet between sheets of wax paper until 1/2″ thick.

In breading tray or shallow glass baking pan, combine all other ingredients (except olive oil). Dredge turkey through mixture, and cook over medium heat in a saute pan in olive oil until golden brown (3-5 minutes per side).  I usually do mine in 2-3 batches.

To serve place a medallion on the plate, top with 2 tablespoons of jam, and top with a second medallion.