Crispy Pan Roasted Duck with Strawberry Rhubarb Chutney
For the Chutney 1. Place a medium sauté pan, lightly coated with olive oil, over medium high heat and sauté the onion until it is dark brown (about 5...
Author: Chef Laura Frankel
Turkey Schnitzel
Cut the turkey breast (skin-off) into ½ inch thick slices. You can cut them across the short end of the breast or the long end. Pound the turkey cutlets...
Author: Chef Laura Frankel