© 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
1/2 tsp extra virgin olive oil
2 (4-oz) TURKEY CUTLETS
2 oz TURKEY STOCK or other poultry stock
1/2 tsp extra virgin olive oil
5 oz fingerling potatoes (cut in half)
2 oz TURKEY STOCK or other poultry stock
1/2 tsp chopped scallions
1/2 tsp extra virgin olive oil
2 oz shiitake mushrooms, stems removed and rough chop
1 tbsp chopped fresh garlic
4 oz chopped bok choy
2 oz TURKEY STOCK or other poultry stock
As needed chopped parsley
Turkey Cutlets
Heat oil in sauté pan. Sear turkey breast cutlet on both sides giving a nice brown color.
Deglaze the 2 ounces poultry stock.
Finish under the salamander.
Fingerling Potatoes
In another sauté pan, heat oil. Add fingerling potatoes, open side down. Sear, giving a nice golden brown.
Add 2 ounces poultry stock and chopped scallions.
Finish cooking under the salamander.
Shiitake Mushrooms & Bok Choy
In another sauté pan, heat oil.
Add shiitake mushrooms and chopped garlic.
Sauté briefly, only until garlic is fragrant.
Add bok choy and 2 ounces poultry stock.
Assembly and Service
Position fingerling potatoes and shiitake mushrooms on warm dinner plate.
Lean both turkey cutlets against the vegetables.
Pour remaining pan juices over the entire presentation.
Garnish with chopped parsley.