Scallops au gratin turkey with almonds

09803 TURKEY ESCALOPES ALMOND GRATIN INGREDIENTS for 4 people: 600 g of sliced Turkey Breast, 60 g flour, 4 tablespoons olive oil, 1/2 glass of white wine, 300 g of ripe tomatoes, 40 g of pitted black olives, 20 g of capers, 50 g peeled almonds, 50 g of stale bread crumbs, 3 sprigs of parsley, 2 tablespoons of grated pecorino cheese, pepper, salt.

Divide the Turkey slices into small pieces about 3 cm big, wash them and dry them well with a paper towel.

Place a few at a time, between two pieces of baking paper wet and properly wrung and appiatitele with meat tenderizer.

Flour them, shaking off excess flour.

Heat 3 tablespoons of oil in a pan, without smoking it.

Bake the scallops a minute per side, turned halfway through the cooking with 2 tablespoons.

Flavour with ground pepper and a pinch of salt, cover with the wine.

Let it evaporate 5 m.

Transferred the scaloppine in a greased baking dish with a spoon of oil, slightly overlapping and drizzle with cooking.

Dip 30 seconds i washed tomatoes in a pan with boiling water.

Drain, remove the Peel, which comes off easily with a small knife.

Cut them into quarters, remove the seeds and the water with a spoon.

Divide the flesh fillets of 12 cm in width and 1, 5 cm in length.

Cut the olives into rings.

Wash the parsley, remove the leaves, dry them with kitchen paper.

Finely chop almonds, with half using a Crescent.

Put the breadcrumbs in a paper bag and pestatela with meat tenderizer (you can also put it between two pieces of baking paper dry) switch on the grill of the oven.

In a small bowl mix the breadcrumbs, chopped parsley and almonds, pecorino, a ground pepper and a pinch of salt.

Distributed on Scallops with tomato fillets, the olives and capers, drained by the liquid.

Sprinkle with the crumb mixture and the remaining whole almonds.

Put the baking dish in the oven, don't put it too close to the grill.

Let Cook 10 minutes and serve in the same pan.