Turkey Cutlets

Turkey Cutlets
Turkey Cutlets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12 to 14

    -ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese

  • Salt

  • 1

    cup cornmeal, eyeball it

  • 1/4

    cup grated Parmigiano-Reggiano or Romano, a couple of handfuls

  • 1/2

    teaspoon nutmeg, freshly grated or ground

  • 1/2

    teaspoon freshly ground black pepper

  • 3

    tablespoons extra-virgin olive oil

  • 2

    tablespoons butter

  • 1 1/3

    pounds turkey cutlets, available in packaged poultry case

  • 2

    tablespoons fresh rosemary leaves, chopped, the yield of a few sprigs, stripped

  • Coarse black pepper

  • Fresh bay leaves, 1 for each cutlet or small dried bay leaves

  • 2

    lemons, zested and juiced

  • 1

    cup dry white wine or dry vermouth

Directions

Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente. Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total. While pasta is working, preheat a large skillet for cutlets over medium to medium high heat. Season turkey cutlets with chopped rosemary, salt and pepper. Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors. Press a small bay leaf or 1/2 leaf into each turkey cutlet. Add 2 tablespoons extra-virgin olive oil to the pan; 2 turns around the pan in a slow stream. Turn cutlets over as you set them into the pan so that the bay leaf faces down. Cook the cutlets in a single layer, working in 2 batches if necessary. Saute the cutlets 4 or 5 minutes on each side. Transfer to a warm plate. Add the lemon zest and juice to the pan and deglaze the pan with wine or vermouth, pulling up any pan drippings with a whisk. Add remaining tablespoon butter to the pan, whisk it in and pour the pan sauce down over the cutlets. Serve the cutlets along side the fried ravioli with cooked rapini or a green tossed salad.

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