Turkey Cutlets And Brussel Sprouts Recipes

Steps:

• Combine rice wine or sherry, stock and soy sauce in a small bowl. Place all ingredients within reach of stove.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or 2 when added to the pan. Add oil to pan and swirl it around.
• Immediately add garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add brussels sprouts and stir-fry for 2 minutes. Add white and light green parts of scallions and bell pepper and stir-fry for 2 minutes. Add turkey and broth mixture. Sprinkle with salt and pepper to taste and stir-fry for another 30 seconds to a minute.
• Add cilantro, toss together, and sprinkle with green scallion ends. Remove from heat and serve with grains or noodles.

Steps:

• Preheat the oven to 375 F.
• In a shallow dish, combine the sage, half of the parsley, the lemon juice, 2 tablespoons of the EVOO, salt, and pepper. Add the turkey cutlets, coat thoroughly, and marinate for 5 minutes.
• Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the pancetta and cook until crisp, about 4 minutes.
• Add the onions and garlic, season with salt and pepper, and cook, stirring occasionally, for 2 to 3 minutes. Add the sliced Brussels sprouts, 1/2 cup of the chicken stock, and the balsamic vinegar, stir to combine, and continue to cook for 4 to 5 minutes, or until the Brussels sprouts are tender.
• While the Brussels sprouts are cooking, heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the turkey cutlets and brown on each side. Transfer the cutlets to a shallow baking dish and add 1 cup of the chicken stock to keep the meat moist. Transfer the cutlets to the oven, loosely tented with foil, for 6 to 7 minutes, or until cooked through. To the skillet that you browned the cutlets in, add the butter and melt it over medium heat. Add the flour and cook for 1 minute. Whisk in the remaining 2 cups of chicken stock and allow it to thicken up, 3 to 4 minutes. Season the gravy with salt and pepper and finish with the remaining parsley.
• Serve the turkey cutlets with the gravy and the sautéed Brussels sprouts.

Steps:

• Start the bacon-cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with the 2 tablespoons of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes. While the onions are cooking with the bacon, season the cutlets with the poultry seasoning, salt, and pepper on both sides, and dredge in the flour. Combine the bread crumbs and lemon zest in a shallow dish. Beat the eggs in a separate shallow dish with a splash of water. Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the cutlets in eggs, then in breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned. While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley. Serve the turkey cutlets alongside the bacon-cranberry Brussels sprouts. Pass the lemon wedges; squeeze the juice over the cutlets at the table. 4 SERVINGS