© 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
8 oz cipollini onions
1/2 Each red and green sweet bell pepper
1 oz whole butter
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp unsalted butter
1/2 tsp freshly minced garlic
1/2 tsp minced shallots
2 oz dry white wine
8 oz demi-glace
To Taste salt and freshly ground black pepper
1/2 Whole lemon, freshly squeezed
1 tbsp capers, well drained
As needed chopped fresh parsley
4 Large eggs
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lb TURKEY CUTLETS, (cut into 2 oz pieces)
4 oz flour
2 oz whole butter
Cook onions in hot oil at 350 degrees F for 2 to 3 minutes until soft and dark brown (not burned).
Roast, peel and seed red and green bell peppers.
Heat large sauté pan, add butter and heat over medium flame.
Add onions and pepper and cook until caramelized.
Season to taste with salt and pepper. Hold warm for service.
Place butter in saucepan and heat to medium. Add garlic and shallots and cook until translucent.
Pour wine into saucepan and reduce by half.
Add demi-glace and bring to a boil. Adjust seasoning.
Remove from heat and blend in lemon juice.
At point of service stir in capers. Sprinkle each plate with 1 teaspoon chopped parsley.
Prepare egg wash with eggs, salt and pepper.
Dredge turkey cutlet pieces into flour and shake off completely.
Heat butter in sauté pan over medium heat.
Dip turkey into egg wash, coating very well. Gently place in hot sauté pan.
Sauté for 2-1/2 minutes on one side, then turn and cook until the internal temperature reaches 165 degrees F.
Remove from heat and portion 4 ounces turkey cutlets on warmed dinner plates. Spoon caper sauce over cutlets. Serve with caramelized onions.