Turkey Cutlets With Sausage And Zucchini And Tipsy Gravy
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
66
Spice
51
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
680 g
Turkey Breast Cutlets1
Salt1 tsp
Poultry Seasoning3 tbsps
All-Purpose Flour2 large
Egg (beaten)1 cup
Bread Crumb1 cup
Cornmeal1 medium
Onion (chopped)2 large
Garlic (cloves, crushed)2 tbsps
Thyme Leaves (chopped fresh)3 tbsps
Butter2 cups
TurkeyDirections:
1
Season the turkey cutlets with salt, pepper and poultry seasoning
2
Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary
3
Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture
4
In a medium skillet, heat a drizzle of oil over medium-high heat
5
Add the sausage, and brown and crumble for 5 minutes
6
Stir in the onions, peppers, garlic, zucchini, thyme and salt and pepper, to taste
7
Cover and cook until the zucchini is tender, about 10 to 12 minutes Heat a saute pan with 1/4-inch of oil over medium to medium-high heat
8
Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side
9
Transfer the cutlets, when cooked, to a baking rack to keep crisp
10
For the gravy: Melt the butter in small skillet over medium to medium-high heat
11
Whisk in the flour and cook for 1 minute
12
Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes
13
Season with salt and pepper, to taste
14
Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve