(I had one board "Recipes" but that has been split into all the TYPES of food I have found. I had a board of "Room Designs" but that is now split into all the rooms. I had a board of "Crafts" that has been split into all the seasons/holidays.)
It's been bothering me that my recipes are on a blog with my new craft creations. Literally, I've been kinda stressing out that they were together & it didn't make sense to me. I know I'm crazy. I accept that. Can you? =)
Now to the newest recipe. The most recent cookbook purchase I've made is from Rachael Ray's new cookbook Look & Cook. There are multiple pictures for 100 recipes, step by step pictures!
I copied the recipe from her website here. Sorry there is no picture for this. But, if you have the cookbook, there are 6 pictures, 5 of the process & 1 of the result.
Turkey Cutlets with Sausage & Zucchini & Tipsy Gravy
INGREDIENTS
- 1 1/2 pounds turkey breast cutlets
- Salt and pepper
- 1 teaspoon poultry seasoning
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup cornmeal
- 1/2 cup grated Parmigiano Reggiano cheese
- Zest of 1 orange
- 2 sprigs fresh rosemary, leaves finely chopped
- Olive oil or vegetable oil, for shallow frying
- 3/4 pound bulk sweet Italian sausage or 3 short links, removed from casing
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 large cloves garlic, chopped
- 2 small to medium zucchini, cut into bite-size chunks
- 2 tablespoons chopped fresh thyme leaves
- Salt and pepper
For the gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup red wine, such as Pinot Noir
- 2 cups turkey or chicken stock
- Salt and freshly ground black pepper
Serves 4
PREPARATION
Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the breadcrumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the breadcrumb mixture.
In a medium size skillet, heat a drizzle of oil over medium-high heat. Add the sausage and brown and crumble it for 5 minutes. Stir in the onion, pepper, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10-12 minutes
Heat a sauté pan with a quarter-inch of oil over medium to medium-high heat.
Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.
For the gravy:
Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3-4 minutes. Season with salt and pepper, to taste.
Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3-4 minutes. Season with salt and pepper, to taste.
Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.
