Turkey Cutlet With Tart Cherry Sauce Food

OVENGOLDAND#174; TURKEY CUTLET WITH ORANGE SAUCE

Steps:

• In a large skillet, heat the oil over medium heat.
• Mix the breadcrumbs with the parsley. Beat the egg. While the oil heats, dip 1/2 inch thick turkey slices one at a time very lightly into the flour, then into the egg and then breadcrumbs.
• Cook 2 minutes per side or long enough to toast the breadcrumb topping and warm through the turkey. (drain on paper towels)
• Add the orange juice to the pan. Whisk in the mustard. Stir in the rosemary and honey. Stir to incorporate all the ingredients.
• Add the butter to make the sauce shimmery and smooth.
• Cut the cutlets in half and using a spatula, place a half cutlet onto an individual dinner plate that already has oven-baked potatoes (such as roasted spiced sweet potato wedges or white potato wedges) or mac n' cheese and a green of some kind. Top with the sauce and serve.

TURKEY CUTLETS WITH GRAVY AND RAW STUFFING SALAD

Steps:

• 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.
• 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.
• 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.
• 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.
• Serve cutlets on raw stuffing salad and top with warm gravy.

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick cooking spray and place on a baking sheet.
• In a medium bowl, combine the pancake mix and sugar. In a large measuring cup, whisk together the buttermilk, butter, extract and eggs. Whisk the liquid ingredients into the dry. Evenly distribute the cherries in the bottom of the pie dish. Pour the batter over top of the cherries and bake until the center is set and the edges are golden, 45 minutes to 1 hour.
• Remove from the oven and cool to room temperature, about 1 hour, before slicing. To serve, place ice cream in a microwave-safe bowl and microwave on high for about 45 seconds until the ice cream is melted. Stir in 1 tablespoon of the reserved cherry juice. Place a slice of the clafoutis onto a desert place. Drizzle with the sauce and dust with confectioners' sugar.

VEAL CUTLETS WITH CHERRY SAUCE

Steps:

• Pat cutlets dry with paper towels.
• Heat oil in frypan and brown cutlets on each side approximately 3 minutes.
• Season with salt and pepper.
• Remove cutlets from pan and keep them warm.
• Blend wine and evaporated milk in a pan and simmer for 3 minutes.
• Add cherries; heat through and adjust seasonings.
• Return cutlets to sauce and reheat, but DO NOT boil.
• Arrange cutlets on preheated platter, pouring cherry sauce around them.
• Garnish with parsley.

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.