Turkey Milanese with Eggplant Cocoa Caponata

Turkey Milanese

4 skinless, boneless turkey breast halves

2 tablespoons chopped fresh parsley

1¼ cups panko bread crumbs

2 teaspoons chopped fresh oregano

1 teaspoon salt

¾ teaspoon ground black pepper

½ teaspoon cocoa powder

½ cup flour

2 beaten large eggs

3 tablespoons olive oil

3 tablespoons butter

2 tablespoons fresh lemon juice

4 cups of arugula

Parmesan cheese, grated

Flatten the turkey between plastic wrap using a meat mallet, pound to approximately ½ inch thick. Combine the parsley with the panko, oregano, salt, pepper and cocoa powder; set aside. Dredge the turkey in the flour, turning to coat. Dredge the turkey in the eggs, turning to coat. Dredge the turkey in the panko mixture ensuring turkey is well coated.

Heat the oil and butter in a nonstick skillet over a medium-high heat. Add the turkey and cook for 5 minutes on each side or until golden brown and cooked through.

To Assemble: Top the turkey with the arugula and squeeze lemon juice on top of both the turkey and the arugula. Top the arugula with the warm or room temperature caponata and top with grated Parmesan cheese.

Serves 4

Eggplant Cocoa Caponata

1½ teaspoons cocoa

½ teaspoon cinnamon

2 tablespoons sugar

1/2 cup olive oil

1 cup onion, finely chopped

1 cup carrots, finely chopped or grated

1 cup celery, finely chopped

1 tablespoon red pepper flakes

3 cloves garlic, minced (approximately 1 teaspoon)

4 cups eggplant, diced (in approximately ½-inch cubes)

1 pound Roma tomatoes, diced (or substitute 1 can of petite diced)

3-ounce jar of capers, drained and rinsed

10-ounce jar of green olives, drained

¼ cup white wine vinegar

2 teaspoons fresh thyme, (or substitute 1 teaspoon of dried thyme)

Freshly ground black pepper

Mix cocoa, cinnamon and sugar together; set aside. In Dutch oven or large saute pan over medium heat, heat olive oil until hot. Add onions, carrots, celery and red pepper flakes. Sauté until soft (6-8 minutes). Add garlic and sauté for one minute. Add the eggplant. Sprinkle the cocoa, cinnamon and sugar mixture on top of eggplant and stir into other ingredients. Continue cooking for an additional 5 minutes.

Add tomatoes, capers, green olives, white wine vinegar, black pepper and thyme. Bring the mixture to a boil. Lower the heat and simmer mixture for an additional 5 minutes. Remove from heat. This can be made and stored for up to one week in the refrigerator. Leftovers are amazing as an appetizer on top of a crostini.

Teresa Fiocchi

• The Cook of the Week Challenge contestants' recipes are published exactly as submitted to the judges for evaluation.