turkey cutlets

Turkey cutlets redux – An easy dinner to make ahead of time

Yes, the turkey cutlets were that good that we had them for dinner again last night.  This time with the simple tomato sauce ( in side bar under recipes – tried and true) and pasta. I made everything ahead of time.  A pound of this pasta – half whole wheat, half regular – seems to work for us – I guess I could gradually increase the amount of whole wheat :-). Cover the pasta with the tomato sauce in a ceramic baking dish, placed the cutlets on top, added more sauce and put in the oven at 300 degrees. You could put cheese on top if you want, I left it as is and served it with a green salad and garlic bread (okay, pre-made from Whole Foods – the place where I spend too much money).  I cut carrots, cucumbers and celery into spears and put them in small juice glasses for nibbling.  Done.

This is an easy dinner to put together ahead of time and heat up. On to the next culinary adventure!

Yet another easy dinner from Real Simple

Okay, the first Real Simple recipe was okay but this one was wonderful.  Turkey cutlets and green bean salad.  I adjusted the salad to exclude some non-favorite items such as tomatoes and olives but I think it would be lovely with – I used orange bell pepper and it was nice.

I’ve made chicken cutlets this way but the turkey was a nice change. Verdict: All in favor and want the leftovers with what is now known as simple tomato sauce (from http://www.smittenkitchen.com)

Ingredients:

  • 3/4 lb green beans, trimmed and washed
  • 1 lb grape tomatoes, halved (I used orange bell pepper)
  • 1/2 pitted kalamata olives, quartered (you could also use hearts of palm here)
  • 1 tablespoon fresh lemon juice and lemon wedges for serving (it was lemony enough without extra)
  • 4 tablespoons of olive oil (I  used more as needed)
  • kosher salt and black pepper
  • 4 thin turkey cutlets – about 1 lb. (I used 2 lbs – and had leftovers – glad I did)
  • 1/4 cup all-purpose flour (1/2 cup)
  • 2 large eggs – beaten (add 2 more eggs)
  • 2/3 cup bread crumbs (I did not measure – just used all I had on hand – probably 1 cup plus a bit)

Directions:

In a large saucepan with a steamer basket, bring 1 inch of water to a boil. Place beans in basket, cover and steam until tender – about 4 to 5 minutes. Rinse beans under cold water to cool.

Toss the beans with veggies of choice, lemon juice, 1 tablespoon of olive oil. 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl.

Season the turkey with salt and pepper (calls for 1/2 tsp salt and 1/4 tsp pepper – I used less). Dredge cutlets in flour and then dip into egg, let the excess drip off.  Coat with breadcrumbs.  Heat 3 tablespoons of olive oil over medium high heat (if making more, add the additional oil later) and place cutlets in pan. Cook until golden and cooked through (2-3 minutes per side). I put everything in a 350 degree oven because I wanted to hold them a bit and I am always concerned about undercooked poultry.

Serve with green bean salad and side green salad. A crusty bread if you are adding carbs or some cous cous or quinoa (good protein)would add nicely to the dinner.

 Thank you folks at http://www.realsimple.com All in all a fast (under 30 minutes) and lovely meal.

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