Crispy Turkey Cutlets With Walnut Sage Sauce Food

CRISPY TURKEY CUTLETS WITH WALNUT-SAGE SAUCE

Steps:

• In a food processor, pulse 3/4 cup of the walnuts with the bread crumbs and cheese until the walnuts are finely ground. Transfer to a shallow bowl and season with salt and pepper. Wipe out the bowl of the food processor. Add the remaining 1/2 cup of walnuts along with the sage and garlic and pulse until the nuts are coarsely chopped. Add the butter and 1/3 cup of the olive oil and process until the nuts are finely chopped and the butter is incorporated. Season the sauce generously with salt and pepper and transfer to a small bowl. Put the flour and eggs in 2 shallow bowls. Season the turkey cutlets with salt and pepper, then dust them with flour, tapping off the excess. Dip the cutlets in the beaten eggs, letting the excess drip back into the bowl. Dip the cutlets in the walnut-crumb mixture, pressing to help the crumbs adhere. In a very large skillet, heat 3 tablespoons of the olive oil until shimmering. Add half of the cutlets and fry over moderately high heat, turning once, until golden outside and cooked through, about 3 minutes. Transfer the cutlets to a paper towel-lined plate to drain. Repeat with the remaining olive oil and turkey cutlets. Transfer the cutlets to plates, spoon some of the walnut-sage sauce on top and serve at once. Serve With Pasta.

SAGE TURKEY CUTLETS (SALBEISCHNITZEL)

Steps:

• Peel the onion and slice it into thin rings.
• Heat a skillet and sweat the onions in 2 Tbsp of oil, covered, until they look translucent.
• Add the red wine and the sugar and cook together 5-8 minutes, uncovered.
• Sprinkle with salt and pepper to taste.
• In another pan, heat 2 Tbsp oil and over fairly high heat brown turkey cutlets 2-3 minutes per side, or until almost cooked through.
• Lower the heat and add the butter and the sage leaves and cook enough to heat through and to cook turkey completely (but be sure not to overcook or cutlets will get too dry).
• Season with salt and pepper, to taste.
• Set the cutlets, drizzled with any extra pan sauce, on serving plates and top with a bit of the red onions.
• You may use boneless skinless chicken breasts, pounded very thin- but adjust cooking times.