(I apologize for the delay in getting a post up this weekend. The power went out on the mountain and, well, the "watch embarrassing or heart-breakingly sweet childhood home footage of your husband" night turned into a lovely chitchat over candlelight and wine kinda night.)
This must be the week for uncommon (by our standards) meats at the café. I prepared pork chops for the first time the other night and a couple nights ago was my second time preparing turkey cutlets. Of course, if you’re not a turkey cutlet kinda guy/gal, you can certainly substitute chicken. Maybe even tofu? (Try that at your own risk.) The turkey flattens out a lot more than chicken, looking like a grilled paillard. The onion and green bean recipe at the end of this post was the perfect accompaniment to the dish. The balsamic glaze balanced really well with the creamy pan sauce.
This dish is fast and easy enough to prepare for weeknights and delicious enough for Friday nights. You know it’s good when you’re evening episode of “Cash Cab” is on and, instead of trying to keep as quiet as possible so all parties can hear and jump to answer the questions, you both keep interjecting with, “Wow!” “Yum!”
Ingredients for the Turkey:
· 6 fresh sage leaves, chopped
· Leaves from 6 fresh thyme sprigs, coarsely chopped
· Juice of 2 lemons
· Salt and black pepper
· 1 1/3 lbs turkey breast cutlets
· 2 tbsp EVOO
· ½ C dry white wine or dry vermouth
· 1 C chicken stock
· ¼ C heavy cream or half-and-half
· ¼ C fresh flat-leaf parsley leaves, a generous handful, chopped
1. In a shallow bowl, combine the sage, thyme, lemon juice, salt, and pepper. Add the turkey cutlets and let them marinate for 10 minutes.
2. Preheat a large skillet over medium-high heat with the EVOO, 2 times around the pan. Remove the turkey cutlets from the marinade, letting any excess drip back into the bowl, and add the cutlets to the hot skillet in a single layer, working in 2 batches if necessary. Saute the cutlets for 4 to 5 minutes on each side, transfer them to a warm plate, and cover them loosely with aluminum foil to keep warm.
3. Return the skillet to the heat, add the wine, and stir, scraping up any brown bits with a wooden spoon. Add the chicken stock and cream, turn the heat up to high, and simmer until the sauce is slightly thickened. Stir in the parsley and pour the sauce over the turkey cutlets.
Balsamic-Glazed Pearl Onions and Green Beans
Ingredients for the Beans:
· Salt and black pepper
· 1 to 1 ¼ lbs trimmed green beans (many markets sell 1-lb packages of trimmed raw beans in the fresh produce department)
· 3 tbsp EVOO
· ½ lb frozen pearl onions, defrosted and dried in a dish towel (*Note: I used fresh pearl onions and imagine they taste better than the alternative.)
· 3 tbsp balsamic vinegar
· ½ C chicken stock
· 2 tbsp butter
1. Heat 2” of water in a skillet with the lid on. Once it comes to a boil, add some salt and the beans and cook them for 3 to 4 minutes with the lid off.
2. Drain the beans and set aside.
3. Put the skillet back on the stove over medium-high heat and add the EVOO.
4. Once hot, add the pearl onions and cook them for about 5 minutes, or until they start to take on a little color.
5. Stir in the balsamic vinegar, chicken stock, and a little salt and pepper; turn the heat up to high and cook until the liquids have reduced by half.
6. Return the beans to the pan, toss them around a bit, then add the butter and turn off the heat. Stir until the butter melts. Serve.