By this time of year I am getting tired of turkey. So I found this way to cook them. Ok so who are we fooling? This is not veal – but it is low in calories and quite tasty. Give it a try!
Turkey Cutlets – a Creative Way
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 lbs turkey cutlets from turkey breast (about 1/4 inch thick)
- 1 tbsp canola oil
- 1 large parsnip, peeled and cut into 2 inch by 1/4 inch sticks
- 1 apple, cored and thinly sliced
- 4 ounces fresh shiitake mushrooms, stems discarded, caps sliced
- 4 ounces of baby carrots chopped
- 2 tbsp sherry vinegar or cider vinegar
- 1 cup Better than Bouillon chicken broth
- 1 tbsp finely chopped fresh sage, or 1 tsp dried rubbed sage
- Combine flour, salt and pepper in a shallow dish. Lightly dredge turkey cutlets in the flour, shaking off the excess.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of the cutlets and saute until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm. Add the remaining 1 and 1 /2 teaspoons oil to the pan and cook the remaining cutlets in the same manner, transferring them to the platter when they are cooked.
- Add parsnips, apples, carrots and shiitakes to the pan and cook, shaking the pan occasionally, until the vegetables begin to soften, about 2 minutes. Add vinegar and stir to scrape up any browned bits. Add broth and simmer over medium heat until the vegetables are tender and the sauce has reduced, 8-10 minutes. Stir in sage. Spoon the vegetables and sauce over the turkey and serve.
You could serve this with basmati rice – but I like it best with the nutty flavor of brown rice.
Below is a picture of me with the Chef at Chiang Mai Four Seasons Tented Camp in Thailand with my computer – taking his pearls of wisdom on how to cook all sorts of wonderful dishes. What fun that was!