And now, heeeeere's Kiki!
This is an easy and light dinner recipe I adapted from one I found in Gourmet Magazine many years ago - turkey breasts are a great bargain and if you freeze them slightly before cutting it is super easy to make cutlets from them.
Turkey Schnitzel
4 turkey cutlets
1/2 cup flour
salt & pepper
2 eggs, beaten
1 cup bread crumbs - Panko work best
olive oil (for frying)
2 tablespoons butter
2 tablespoons capers
materials:
plastic wrap
meat pounder/rolling pin/cleaver
3 shallow bowls for dredging
wax paper
skillet for frying
over-proof platter
paper towel
1. place each cutlet between plastic wrap and gently pound to 1/8 inch thick with a meat pounder/rolling pin/flat side of a cleaver (that's what I used)
2. toss together flour, salt & pepper in a shallow bowl
3. beat eggs with a pinch of salt in second shallow bowl
2. toss together flour, salt & pepper in a shallow bowl
3. beat eggs with a pinch of salt in second shallow bowl4. pour bread crumbs in third shallow bowl
5. dredge each cutlet in flour, shake of excess, then dip in eggs, then in the crumbs making sure the cutlet is completely coated
6. place each coated cutlet on a tray lined with wax paper and chill for 10 minutes
7. heat the oil in the skillet until HOT but not smoking and quickly fry the cutlets in as many batches as needed - DO NOT CROWD THEM
8. place the cooked cutlets on your oven-proof platter separated by paper towel in a pre-heated oven (200)
6. place each coated cutlet on a tray lined with wax paper and chill for 10 minutes
7. heat the oil in the skillet until HOT but not smoking and quickly fry the cutlets in as many batches as needed - DO NOT CROWD THEM
8. place the cooked cutlets on your oven-proof platter separated by paper towel in a pre-heated oven (200)9. once all cutlets are cooks melt the butter in the skillet and add capers
10. place cutlets on plate and spoon over caper "sauce" - serve with a fresh lemon wedge
I served the turkey cutlets with flash-fried fresh spinach and this delicious wild rice pilaf.
Wild Rice & Cranberry Pilaf
1/4 cup butter
1 onion, finely diced
1 carrot, finely chopped
1 celery spear, finely chopped
2 cups mushrooms, sliced (I used regular button mushrooms because that's what I had handy, but you can use any kind you like - wild would be AWESOME!)
2 cloves garlic, finely chopped
3/4 cup wild rice
2 1/2 cups chicken stock
1 cup brown rice
black pepper, 1 tsp sage, 1 tsp thyme
1 cup dried cranberries
1/2 cup almonds - toasted and chopped
1. melt butter in heave-bottomed, 2 inch deep sautee pan
2. add onion, carrot, celery, mushrooms and garlic and cook 5 to 10 minutes, until tender and aromatic
3. meanwhile (my sister HATES when she reads this in a recipe because she always forgets about the "meanwhile") bring 4 cups of water to the boil and add the wild rice, cooking for about 10 minutes or until it begins to open - drain
4. add the wild rice, stock, brown rice, pepper, sage & thyme to the vegetables
5. bring to a boil and then reduce heat to low and cook, tightly covered, for about 35 minutes
3. meanwhile (my sister HATES when she reads this in a recipe because she always forgets about the "meanwhile") bring 4 cups of water to the boil and add the wild rice, cooking for about 10 minutes or until it begins to open - drain
4. add the wild rice, stock, brown rice, pepper, sage & thyme to the vegetables
5. bring to a boil and then reduce heat to low and cook, tightly covered, for about 35 minutes6. stir in cranberries and almonds
7. ENJOY!!
7. ENJOY!!
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