TURKEY CUTLETS WITH BRANDIED APPLES AND PEARS

By porklion

Ingredients

• 4 turkey breast cutlets, pounded as thin as you like
• Salt and pepper
• 1 cup flour
• 3 eggs
• 1 1/2 cups breadcrumbs, preferably fresh
• 1 tsp. poultry seasoning or herbes de Provence
• Safflower or canola oil, for shallow-frying
• Lemon wedges, for serving
• 1 pear—quartered, cored, and thinly sliced
• 2 tbsp. butter
• 1 apple (such as Honeycrisp)—quartered, cored, and thinly sliced
• Salt
• A few grates of fresh nutmeg
• 1 tbsp. pourable light brown sugar (such as Domino)
• Juice of 1/2 lemon (about 2 tbsp.)
• 3 About 3 tbsp. apple brandy (such as Calvados)
• 3 tbsp. butter
• 12 sage leaves
• 4 About 4 cups very thinly shredded savoy cabbage
• Salt and pepper

Details

Adapted from rachaelraymag.com

Preparation

Step 1

Preparation

1. Preheat the oven to 200 degrees.
Season the turkey with salt and
pepper. In one shallow dish,
place the flour. In a second dish,
beat the eggs. In a third dish, stir
the breadcrumbs and poultry
seasoning; season. Coat the turkey
in the flour, then the eggs, and
then the breadcrumbs, pressing to
adhere. In a large skillet, heat
about 1/8 inch of oil over medium
to medium-high. Working in
2 batches, cook the cutlets until
deep golden and cooked through,
about 3 minutes per side. Place on
a wire rack set in a baking sheet.
Place in the oven to keep warm.

2. For the apples and pears, in a
large skillet, heat the butter over
medium to medium-high. Add
the apple and pear; cook, stirring
often, until crisp-tender, about
5 minutes. Season with a pinch
of salt, the nutmeg, and sugar;
add the lemon juice and toss to
coat. Remove from heat; add the
brandy. Return to heat, stir for a
minute to cook the brandy, and
remove from heat.

3. For the cabbage, in a large
skillet, melt the butter over
medium heat. Add the sage and
cook until the leaves are crispy
and the butter browns; transfer
the sage to a paper towel. Add the
cabbage to the skillet and cook,
tossing often, until crisp-tender,
3 to 4 minutes; season. Crumble
the sage and add to the cabbage.

4. Divide the cutlets between
plates; top with the fruit and serve
with the lemon wedges. Serve the
cabbage alongside the cutlets.