Turkey Cutlets with Shallots and RosemaryPosted by in Food
Quick week night meals are always welcome here, so I made Martha’s Turkey Cutlets with Shallots and Rosemary from December Everyday Food. I bought my cutlets pre-cut – Martha says to slice them yourself from one turkey breast. I bought two thick cutlets. Martha says to pound them to 1/4 inch thick. I beat those cutlets within an inch of their lives and they hardly flattened at all.
Next you cook your cutlets in a little oil until almost done (I made sure mine were still very pink inside). Take them out and cook 4 quartered shallots with salt and pepper until soft. She says 4 minutes, but it took a lot longer than that – I didn’t want them crunchy. Next add in 5 springs of rosemary (about an inch long each) and 1/2 cup white wine and cook the wine down to a syrup. Add 3/4 cup chicken broth and cook until reduced by half. I did all of this a bit in advance and when it was time to eat, I heated the sauce up, added the butter (1 tbsp) and stuck the turkey back in to warm it and cook it the rest of the way. Unfortunately, at that point only half my turkey remained – one of the dogs had snatched a cutlet from the counter while my back was turned (and then I forgot to take the photo until we started eating, so it really looks like there was nothing left!).
I have not been a fan of turkey cutlets much in the past – they always get overcooked and have no taste. Because these were thick, they didn’t overcook and there was time for them to absorb the flavor. I really liked it. It was very quick, but the sauce had a nice flavor and it actually felt like dinner, not something you threw in a pan and threw together quickly.
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