Rosemary turkey scallops with pine nuts, date butter and grape chutney | Metro

Name: Rosemary turkey scallops with pine nuts, date butter and grape chutney | Metro
Ingredients: 1 3/4 lb (800 g) boneless turkey breasts, each cut into 4 to 6 medallions; sufficient quantity, all-purpose flour for breading; Salt and pepper to taste; 3 egg; 1/4 cup (60 mL) fine, plain breadcrumbs; 2 Tbsp. (30 mL) finely chopped fresh rosemary; 2 oz (60 g) pine nuts, lightly toasted and reduced to powder in a food processor; sufficient quantity, vegetable oil for cooking

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Ingredients

1 3/4 lb (800 g) boneless turkey breasts, each cut into 4 to 6 medallions
sufficient quantity, all-purpose flour for breading
Salt and pepper to taste
3 egg
1/4 cup (60 mL) fine, plain breadcrumbs
2 Tbsp. (30 mL) finely chopped fresh rosemary
2 oz (60 g) pine nuts, lightly toasted and reduced to powder in a food processor
sufficient quantity, vegetable oil for cooking