Turkey Milanese with Fennel Crema

Prep time 25 minutes       Cook time 20 minutes       Serves 4


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4 Butterball Easy Fresh turkey boneless thighs2 eggs (slightly beaten)1 ½ cup all-purpose flour1 ½ cup panko breadcrumb2 Tbsp. butter¼ cup olive oil2 oranges, segmented1 bulb fennel, cubed1 cup cream½ bunch tarragon, finely choppedSalt and pepper to taste


  1. Preheat oven to 400° F.

  2. Prepare 3 separate bowls for flour, eggs and breadcrumbs. First dip turkey thighs in flour then eggs and finally breadcrumbs.
  3. Heat oil and butter in a pan over medium/high heat, place Butterball turkey thighs in pan to sear on both sides.
  4. Remove turkey thighs when sides are golden brown.
  5. Put seared turkey thighs in roasting pan and place in 400° F oven. Cook Butterball turkey thighs until meat thermometer reads 165°F (74°C) approximately for 20 minutes.
  6. While turkey thighs are cooking, place fennel and cream in a pot and cook until fennel is tender for about 30 minutes.
  7. Puree cream and fennel together until very smooth to make crema. Add salt and pepper to taste.
  8. Serve on side with oranges and sprinkle with chopped tarragon.