Turkey Milanese, Cranberries with Two Sides of Romanesco and Ask Chef Dennis

While shopping last week a few weeks ago I happened to see a strange looking Broccoli…..hmm, it had a pointed top.   While standing in front of the display, smart phone in hand googling Romanesco, unnoticed one of Wegman’s produce employees had come up along side of me.   As he spoke there was no need guessing what part of the world he came from, as he told me how delicious Romanesco is……it was of course from his home country of Italy!  He begin to extol the virtues of this wonderous vegetable and how good it was grilled or roasted, and then he went on telling me how delicious it was in Risotto……well my friend you had me at Risotto.  I picked up two heads, one to roast and for risotto.

Romanesco at the Marketplace in San Francisco last weekend

 As I wandered through the store and finally into the meat department, I was thinking of Thanksgiving and all of the wonderful dishes that I would be preparing, and I thought to myself what a shame it was we didn’t eat turkey more often.  Of course I do roast a few over the course of the winter, and turkey burgers are my burger of choice these days, but that glorious bird just doesn’t seem to find its way onto my table very often.    Well, I think that’s about to change because I found packages of very thinly cut Turkey breast, aka Turkey Scallopini.   When I first returned to cooking many years ago, we served a veal scallopini, and to me at that time it meant smothered in red sauce, with onions, peppers and mushrooms and then topped with melted mozzarella….sigh   It was not only beautiful but delicious.    It was only later that I learned that scallopini referred to the cut of meat, more exactly a very thinly sliced piece of meat.     So with the Turkey scallopini in my cart I  headed for the check out.

There are many things I could have done with those tender slices of turkey,  Piccata  came to mine, a nice lemon butter sauce with capers, light and flavorful, or of course marsala with mushrooms….hmmm, or even Milanese, lightly breaded and sauteed in olive oil, served warm from the pan, tender and flavorful.

I decided to go with the Milanese, I could of course just dredge the slices in flour and saute them without the bread crumbs, but a protective layer of bread crumbs really helps a cut of meat like the turkey scallopini, it keeps it moist and tender.

Now it was after all almost Thanksgiving and what goes better with turkey than cranberries….so with that thought in mind, I decide a homemade warm cranberry sauce would make a lovely addition to my meal.  Of course I also knew that Lisa wouldn’t go any where near those cranberries…..sigh, she just doesn’t like them.  Luckily I had purchased some Jersey-Fresh cranberries, larger than any I had seen before and such a beautiful color red.  I quickly washed them and placed them a pot with a cup of water a cup of sugar the juice of half a lemon and a pinch of salt and let those berries simmer into a beautiful homemade cranberry sauce.

Now the meal was really getting interesting.  You do remember the Romanesco?  Well one head was roasting in the oven and the other head was well on its way to becoming a delicious risotto.

As I plated the meal, I couldn’t help but spoon some of that gorgeous steaming cranberry sauce over my Turkey cutlets, and one just had to find it’s way into my mouth, drenched in that tangy sweet cranberry sauce…..sigh, it was a beautiful thing and  to say that I was not dissapointed would have been an understatement!  Those flavors were meant to be together, it was outrageously delicious!   Lisa of course enjoyed her Turkey Scallopini  Milanese style, and she seemed to enjoy her meal every bit as much as I did.

I can promise you that  turkey will be finding its way onto my home menu more often, and I hope you give it a try, I know once you do you’ll be serving turkey more often too!

5.0 from 6 reviews
Turkey Milanese and Risotto Romenesco
Prep time
Cook time
Total time
Recipe type: Entree and Side
Serves: 4
Turkey Milanese
  • 1½ pounds (8-10 cutlets) turkey breast, pounded ⅛-inch thick
  • ½ cup all-purpose flour
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 3 eggs, beaten
  • 2 cups Italian seasoned bread crumbs
  • ½ cup olive oil
Risotto Romenesco
  • ¼ cup olive oil, divided
  • 1 garlic clove, thinly sliced
  • ½ small onion, chopped
  • 1 cup uncooked Arborio or Carnaroli rice
  • 1 head Romanesco cut into florets
  • 3-4 cups chicken broth
  • Salt and pepper to taste
  • ¼ cup grated Romano cheese
Turkey Milanese
  1. Using the flat side of a meat hammer pound the turkey until ⅛ inch thick.
  2. Combine the flour, ½ teaspoon salt and ½ teaspoon pepper in a medium bowl.
  3. Place the eggs in a second medium bowl and lightly beat.
  4. Place the seasoned bread crumbs in a third medium bowl.
  5. Dredge the turkey in the flour and shake off any excess flour.
  6. Dip the turkey into the eggs and then into the bread crumbs to coat.
  7. Heat the oil in a large skillet over medium heat.
  8. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed.
  9. Remove from the skillet and drain on paper towels.
  10. Serve immediately or keep warm in a 200 degree oven.
Risotto Romenesco
  1. In a saucepan heat 2 tablespoons oil.
  2. Saute garlic and Romanesco for about 3 minutes or until garlic is tender.
  3. Add 1 cup chicken broth, salt and pepper to taste and allow to simmer uncovered, for about 10 minutes, then remove from heat.
  4. In another saucepan heat remaining oil, add onion and cook until tender, about 3 minutes.
  5. Add rice and stir until rice is coated.
  6. Add ½ cup chicken broth stirring constantly until absorbed
  7. Add in romanesco and chicken broth, stirring until the liquid is absorbed.
  8. Add remaining broth, ⅓ cup at a time, stirring constantly, continue to cook, uncovered, over medium-low heat until all of the liquid is absorbed.
  9. Rice will be creamy and grains tender when done. (Total cooking time is about 20 minutes.)
  10. Mix in the Romano cheese and drizzle with good olive oil before serving.


Ask Chef Dennis

Social Media

While attending the Foodbuzz Festival in San Francisco, I was lucky enough to sit in on a session on Social Media, and while the one hour session didn’t begin to touch on the subject, I came away with more information than I imagined possible thanks to our two hosts for the session Irvin Lin of Eat the Love, and Stella Parks from Bravetart.

Before we get into the suggestions for social media, one very important questions was raised.  What do you want to get out of your blogging?  Is it just for fun, would you like a cookbook deal, are you looking for sponsors, do you want to make money?   I know we think about these subjects all the time as we day dream about where our blogs might take us, but have any of us truly sat down and mapped out a plan for our success?  If you haven’t before you go any further I suggest you do, because how you interact may have an impact on what your trying to achieve.

Irvin and Stella spent a good deal of time talking about the virtues of Twitter and some of the common mistakes we all make along the way, some of the key points were.

1.  Follow people who you would like to follow you, follow people who make you laugh, follow people who inspire you, follow people you like, or that you would like to get to know.  Follow people because you want to, not because you feel you have to, don’t follow just because they followed you.    Following people just to gain more followers will only make it harder for you to be  more effective on twitter and to enjoy your time there, but if your one of those people who feel the need to follow everyone who follows you, use lists so you can easily find those people who really make you happy.

2.  Don’t use twitter just to promote yourself, and your latest post!  Now they weren’t telling us not to tweet about our latest post, just not to do it every half an hour until your sure every person on the face of the earth knows you have a new post!  After awhile people will begin to ignore your posts, because they will feel its just repetition.   Now that doesn’t mean not to tweet about your posts, you should still do that, but find ways to be creative about it.  Don’t just say  {new post}……people like to hear about your life too, so tell them I can’t believe I got up in the middle of the night to eat more of that cake I made….or when someone does Re Tweet you, leave their tweet in the reply.   There are ways to let folks know about your post without beating them over the head with it.

3.  Here was a really good point….. Make Conversations, don’t make observations.   What that means is don’t state what your doing, or what your going to do, add something about life into your tweet, real life is what interests people, its what starts conversations and keeps them going, its what makes this real.   We are after all a community, and communities members interact with each other.   Just think of those people you avoid, who are always ready to tell you their latest adventure of accomplishment….twitter is no different.   Everyone loves a story, or a bit of life, but no one wants to hear us proclaim our greatness…..sigh  (I could’ve been a contender)

4.  Okay now your making conversations, so make sure you let people know who you are when you follow them, introduce yourself, don’t be afraid to tell them why your following them.  Since were talking about introductions, stop for a moment and look at your bio, if someone is going to follow you, the first thing there going to do is read your bio….is it simply generic…make your bio interesting, not the same as everyone else out there.  If you don’t catch them with your bio, they may not make it to your blog.

5.  Now that were communicating with others and making new friends, remember to be your self.  You have a voice, its in your blog, its in everything you do, hopefully its really you…..be that person in your tweets.

6.  Have fun with twitter, use it to share all the great things you’ve already found.  If someone made you laugh today, let your friends know…. If something touched your heart, share it…….if you thought something compelling there’s a good chance others will too,  so tweet about it, share a link and a description of what can be found there.

7.  Be positive, its ok to complain, or to rant, but don’t be mean about it, don’t be abusive…..say it in a way that others can relate too…..we’ve all been there, and we all understand.  It’s another way to connect, to show were human when were having a bad day….just remember the Internet is forever, and what you say may come back to haunt you.

8.  Finally  remember the golden rule…..Tweet unto others as you would have them tweet unto you

there are a lot of great tools to help you better understand and enjoy twitter, one of my favorites is Tweetdeck (which is now owned by Twitter) If you spend any time at all on Twitter this will make your life easier, and also allow you to tweet more than 140 characters!

Now one thing I did discover with Twitter, were the spam like followers, or even foodie followers who stop following you after you have followed them.  How many of us really think about it after we follow someone?   My favorite tool to find out who has dropped me are Tweeter Karma,  or fllwrs which tells you who has recently stopped following you.  Then there is always,  TwitterpicTwitterfeedand if you really have it bad Twitaholic!

and we haven’t even gotten to Klout yet….sigh    I think we’ll have to save it for the next Ask Chef Dennis.

Before I do sign off for the night, I want to let everyone know about two new sites that I have started using.   One is a new site that has a different feel and look to it is Pasplore its easy to link your post to it and they give you full credit.  Stop by I think you’ll like what you see!

The other new site is New Gusto it’s still in beta, but it looks like it could be lots of fun.  It calls itself the community to eat around the world at people’s houses.  I haven’t been on the site enough to find out if they mean that literally or not….but it might be a lot of fun either way!

So my friends that brings us to the end of this post, I do appreciate you stopping by, and I hope to see you all again real soon!    Just remember……

Share Your Knowledge – Together We Are Stronger!


  1. Everything looks delicious and the twitter information was very relevant! Thanks and have a GREAT Thanksgiving!

  2. I just made turkey cutlets for a quick dinner, tonight. I most certainly will mimic this technique, next time, as it looks fantastic. I make and can my own cranberry sauce (with orange), because we love turkey year round. As for your recap of the Foodbuzz social media presentation– a big thank you. I was in another class, and really wanted to attend this one, too. You did a great job of giving me your notes. I learned so much and I appreciate your wisdom.

  3. Thank you. This is why you’re the most valuable blogger.

  4. That looks scrumptious ! I love that evenly browned turkey milanese with cranberry sauce 😉
    Actually I’ve seen some Romanesco here last winter but never actually tried it 😛

  5. I saw Romanesco when I was at Wegman today. I was intrigued by its color and shape, but bought a head of purple cauliflower instead. Now I wish i bought Romanesco. I will definitely get it next time and make this risotto. Your turkey Milanese sounds great too. I always think I should cook more turkey, but somehow I don’t get to. Thanks for the great recipes.

  6. Your meal looks delicious. This.could be a nice change to the traditional turkey although I think my family would be terribly upset.

    As for Twitter – thanks for all the great info. I’ll also check out some of those new sites. Thanks for sharing.

  7. An additional thought on Twitter and checking who isn’t following. I know of a pretty high profile blogger who wrote about tracking people who unsubscribed from their blog. I frankly feel that is misplaced energy. People often unfollow for a myriad of reasons. One can read alot of unjustified negativity into ‘unfollowers’. I DO however think with Twitter it is good to do a ‘freshen up’ from time to time. For instance when I started on Twitter I followed anyone with the word ‘locavore’ in their twitter name. In using some of the Twitter diagnostic tools to check Tweeters activity levels I found a number of those actually never tweeted. No point in following them so I unfollowed. Always good to make sure your list is fresh to the types of criteria you cited Dennis to make sure you are getting what you want to out of the time you spend on Twitter.

    Thanks for the ‘doggie bag’ of info from FoodBuzz. Great food for thought to go along with your fabulous food here. Love Broccoli Romanesque.

  8. If I saw romaesco on the ground I would assume it’s NOT edible. It reminds me of those twisty turn pictures that we are supposed to look at and see hidden pictures. Did that make sense? Anyway, I’d imagine it to be the same pleasant surprise as cauliflower. It looks odd and like it would be very unpleasant but it’s actually quite good! I’ll have to give it a try.

    I’m hooked up on fllwrs.com. Just out of curiosity. 🙂 I noticed quite a few people that did as you said. Some people…

    Thank you for sharing what you learned! 🙂

  9. Chef Dennis…and here I was thinking you are not serving anything with cranberries in it 🙂 I would love to swap my meal with you…can? Turkey breast with cranberries sauce…a perfect match! I was lucky to have got hold a few packets of Ocean Spray fresh cranberries and I will be making some cranberries sauce for my roast chicken and for cuppies. Over here in Malaysia hard to get fresh cranberries so have to store them up in my freezer so that I can have them for the next 6 months 🙂

    Thanks for sharing what you have learned with us on Social Media . I only follow those blogs that I would like to follow and those that inspired me most….like yours for one ;p Have a nice day Chef and looking forward to more mouth-watering dishes from you 🙂

  10. When it comes to blogging and responses, I feel that it should work on free will, in other words people come to your blog and comment because they want to. The idea of pressuring and telling everybody it is time they buzz you up or they need to start commenting now is just coercion. I have more respect for someone with zero comments that does not stoop to those methods. People forget that it is supposed to be a fun community of friends with a common interest. Yes, you want people to visit your blog but pressuring your friends is not the way. I see a little bit of it in Foodbuzz, but I can imagine it is worse with Facebook or Twitter.

  11. Yea! Another way to use turkey leftovers (and a gorgeous way at that). Unfortunately, I don’t think the stores around here carry romanesco, but I’ll definitely keep my eye out (especially since it’s good in risotto! Thanks for another good recipe share.

  12. Shame on me-I overlooked the tasty part of your post! I have never had Romanesco, but now I know I need to see it out in the produce section. This meal does look amazing and I could always use a new method of preparation for turkey. Thanks for the tasty recipe, I hope to have it on our table soon.

  13. This is through and through my kind of meal! I would have been Mmmmmm-ing all over the place. Yum yum yum to all of it!

  14. This looks fantastic. I’ve never bought turkey in any form beyond the whole bird. The cutlets sound great and with a warm cranberry sauce?! Wow.

  15. Firstly, I love that Turkey Milanese dish, Chef – especially as French hubby refuses to eat the traditional turkey and cranberry at Christmas and this is a lovely way to get around this problem gently in the right direction. Delicious! The romanesco is so pretty that our local florist finds creative ways to stick it in lavish bouquets…
    Secondly, I’m already a twit and have been scared to give twitter a go, only as I’m already finding it difficult to keep up with social media stuff. This is all valuable advice, as ever. Perhaps I may give it a go after all.

  16. Chef, Always a treat to visit your place and take in the beautiful scenery. This Turkey Milanese is gorgeous and I love the Romanesco side – especially the shot taken from San Francisco. Thank you for the overview of the social media session from the Foodbuzz Festival. You always have thought-provoking things to say in ACD. Good show, good man!

  17. WOW! Great recap of the social media information. Thank you for sharing your knowledge, Dennis!

  18. I am really loving your turkey milanese, Chef! I think you are right, why only have turkey on Thanksgiving?! And I appreciate all the tips you have shared with us! All very helpful!

  19. Such a wonderful recipe. Looks really delicious. I actually took the twitter advice to heart. Amazing what you learn when you hit the whack button.

  20. Wow, I’m drooling! That beautiful, bright cranberry sauce over those amazing turkey cutlets, MOUTH-WATERING! This is a stellar recipe, I love it….anybody would love it I mean look at it 🙂

  21. As always great meal Dennis. I grew the Romanesco in 2010 and it looked just like your picture. I think I also grew another odd one and a purple and cheddar cauliflower – all were good and gave a different look to the plate.

  22. I am so interesting in this Romanesco! I have never seen or heard of it but it certainly looks like something I should look into.

  23. Great recipe! And, as always, wonderful advice. Twitter terrifies me, despite my being in my 20s. I appreciate the helpful tips.

  24. Wow that looks like my kind of turkey dish. I know in a week I will be turkey-ed out but in the mean time, may I have some? And that romanesco? How freakin cool is that!!!

  25. I’ve been ready for the turkey for weeks and this one doesn’t disappoint! I saw some fresh Romenesco at the farm stand and I’m bummed I didn’t grab it now. Love your advice as always.

  26. This meal look to die for.

  27. This is a GREAT article (tips) I’m always wondering how some big bloggers do it!

    Plus, love this different use of turkey! I made a turkey meatloaf with fresh cranberry sauce and itw as so good to have a different kind of turkey around this time of year!

  28. this cutlet is my kind of cutlet, dripping with that fantastic cranberry sauce…..the romanesco is such a nice touch (my husband thinks it looks like like a high grade hemp plant LOL) – as always you are a plethora of information with twitter….I don’t know what it is about twitter that still hasn’t grabbed me. I’d like to jump back in at some point and see if I can grab the bull by the horns…hopefully soon, since the new addition of baby #3 my hands are quite full, especially since I got super sick the day after delivery…it’s been 2 weeks now and I’m still recovering, such a crazy 2 weeks, quite possibly the craziest ever. I’m just now catching up on posts so please forgive the delay, I’m so thrilled you had such a magnificent time at the foodbuzz festival, and that you were honored with that wonderful award….keep shining!

  29. Great post Cheff! Very helpful info about tweeting. Love the turkey milanese.

  30. good work with the turkey! they definitely deserve more play than just at thanksgiving time…and i LOVE milanesa. this looks fantastic!

  31. I’ve never used or seen Romanesco before. What a beautiful dish!

  32. Great looking and sounding dish. I kinda feel the same way about pumpkin although turkey is way more widely available of course. Great Twitter info and I agree on following for the right reasons, I dont like to just follow whomever I want to follow people to connect..
    Take care…

  33. I saw a couple of weeks ago some romanesco at Wegmans but had no idea how to cook it. Next time I’m seeing it I’ll buy some.

    thanks for sharing your advice and helpful tips, I keep saying I’m gonna start tweeting one day, hope that day will come soon.

  34. Thanks for posting this mouth-watering meal on Love Bloghop. There isn’t anything better that warm cranberry sauce on turkey. I’ll have to look for turkey scallopini and romenesco on my next shopping trip!


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