Recipes

• 1 turkey breast

• 1 plate full of flour

• 2 tablespoons of butter

• 2 tablespoons of extra virgin olive oil

• few pinches of fine salt

• few drops of Balsamic Vinegar from Modena

Slice the turkey breast making sure that the cut is across the meat fibres (if the cut is parallel to the fibres, the meat will become hard and chewy). Beat the slices gently by using a meat mallet, so they become thinner and larger, then spread a pinch of salt on both sides of the slices. Now you need to cover the meat slices with flour on both sides. To do this, lay the slices, one by one, on the plate full of flour and use a fork to spread and press the flour on the meat. Pile the slices on a plate, cover with another plate and let them rest half an hour at room temperature.

Take a big pan, add half a spoon of butter and half a spoon of oil and warm up at medium - high heat. Spread the mixture of oil and butter over the entire pan. When the butter foams and sizzles, place a few meat slices on the pan in a way that they do not overlap. Let them cook at medium - high heat for a few minutes without turning them! You need to give time to the Maillard reactions to occur. These chemical reactions will give the meat a golden/brown colour and create very tasty flavours. When the meat is golden/brown (not black!), flip it and cook it on the other side. When also the second side is cooked, take the pan away from the heat. Pour few drops of Balsamic Vinegar on top of the meat and let it rest for a couple of minutes inside the pan before serving it. Repeat the operations to cook all the meat slices, or use multiple pans at the same time.