© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/8 c extra virgin olive oil
2 Small carrots, sliced
2 Large onions, sliced
1-1/2 tsp chopped garlic
2 Medium bay leaves
1 tsp fresh thyme leaves
1 tsp coriander seeds
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 c water
1-1/2 c dry white wine
1 tbsp lemon juice
1 tsp lemon zest
Turkey Prep
6 6-oz turkey cutlets, cut across grain & lbed to an even thickness
2 c flour, seasoned with salt & pepper
3 Large eggs, beaten w/ 1/4 c water: seasoned w/ salt & pepper
3 c panko, seasoned with salt & pepper
As needed TURKEY BONES, chopped roughly
1 qt TURKEY BROTH
Vegetable Prep
1 Small cauliflower, broken into small, uniform florets
3 Small carrots, cut into 1-inch dice
3/4 lb crimini mushrooms, cleaned and stems removed
1 c canola oil
Sauté carrots and onions in olive oil until tender, but do not allow to color.
When tender, add garlic and cook just enough to remove harshness, about 1 minute.
Add remaining Vegetable Cooking Liquid ingredients; cook for 2-3 minutes only.
Strain and reserve strained liquid to prepare vegetables.
Meanwhile, dip pounded turkey cutlets into seasoned flour, then egg, finishing with seasoned panko.
Place on a plate, not allowing cutlets to touch one another. Chill until service.
Meanwhile, roast turkey bones until browned. Cover with broth and reduce until dark and flavorful. Reserve (can be done a day or two ahead).
Cover each vegetable separately, with the strained vegetable cooking liquid.
Cook each separately until tender, then cool.
When all are cooled, cover with the cooled cooking liquid until service (this can be done a day or two ahead).
Heat canola oil in a large sauté pan until medium hot.
Lay turkey cutlets in pan (avoid crowding), cook until nicely browned, flip and color other side-about 4 minutes cooking time.
Heat vegetables in a little of the cooking liquid and the demi-glace in a separate small pot.
Plate turkey cutlets propped on the hot vegetables with a little of the warm demi-glace spooned around.
Serve with buttery mashed potatoes; sprinkle dish with chopped parsley. Serve immediately.
Total Calories 720
Calories from Fat 210
Total Fat 23 g
% Daily Total Fat 35
Saturated Fat 3 g
% Daily Saturated Fat 18
Cholesterol 215 g
% Daily Cholesterol 72
Sodium 560 mg
% Daily Sodium 23
Total Carbohydrates 61 g
% Daily Total Carbohydrates 20
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 4 g
Protein 54 g
% Daily Protein 60
% Daily Vitamin C 40
% Daily Calcium 8
% Daily Iron 30