Turkey Cutlets with Gravy and Raw Stuffing Salad (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 pieces turkey breast cutlet, pounded 1/4-inch thick |
salt and freshly ground black pepper |
2 teaspoons poultry seasoning |
flour, for dredging |
2 eggs, beaten |
1 1/2 cups bread crumbs |
a couple handfuls fresh parsley leaves, chopped |
3 to 4 ribs celery from the heart with leafy tops, finely chopped |
4 scallions, whites and greens, chopped |
1 gala or golden delicious apple, chopped |
1/4 pound small button mushrooms, wiped clean and very thinly sliced |
2 lemons |
5 to 6 tablespoons extra-virgin olive oil, eyeball the amount |
4 thin slices brioche or challah, toasted |
softened butter, for toast, plus 3 tablespoons for gravy |
3 to 4 sprigs fresh thyme, leaves stripped and finely chopped |
1 1/2 cups cloudy apple cider |
3 tablespoons all-purpose flour |
2 cups turkey stock or chicken stock |
1 teaspoon worcestershire sauce |
Directions:
1. Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of flour, then egg then bread crumbs. Bread cutlets and reserve them.
2. Combine parsley, celery, scallions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tablespoons olive oil. Butter toasted bread then chop into 1/4 inch dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.
3. Melt 3 tablespoons of butter over medium heat in medium saucepan. Add flour and cook 1 minute then whisk in stock, season with salt and pepper and Worcestershire and thicken stock a few minutes over medium-low heat.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tablespoon olive oil and cook off remaining cutlets.
5. Serve cutlets on raw stuffing salad and top with warm gravy.
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