Sometimes it doesn’t make sense to roast a whole turkey when you have a very small gathering. Whether for Thanksgiving, a special occasion or even just a lovely weeknight meal, this entree will fit the bill. Koshering the turkey before preparing it boosts the sometimes lackluster flavor of turkey. I do this whether I am making cutlets, or a Thanksgiving roast. Serve this sImple yet elegant turkey dish, with rice or a potato side (like Tiny Truffled Hasselback Potatoes) and the compliments are sure to follow.
- 1 pound turkey cutlets
- Kosher salt
- 1/2 cup flour
- 1 egg, beaten
- 1 cup homemade breadcrumbs
- 4 tablespoons olive oil (not extra virgin) or more as needed
- 1 thinly sliced large leek
- 5 tablespoons cubed unsalted butter
- 1 tablespoon olive oil (not extra virgin)
- 1/3 cup dry white wine
- 1/2 cup chicken broth
- 3 tablespoons heavy cream
- 1 tablespoon finely minced fresh sage
- Salt and pepper
- Soak the turkey cutlets in water for 30 minutes. Drain and place on a cooling rack over the sink, sprinkling both sides lightly with Kosher salt. Leave for 15 minutes (meanwhile, make the sage sauce, below) then rinse and pat dry with paper towel.
- Place the flour, beaten egg and breadcrumbs in separate bowls (that can accommodate the size of the cutlets). Begin dipping the cutlets in the flour, then coat in egg, and finally the breadcrumbs. Set on a large sheet of wax paper.
- Heat 2 tablespoons of oil in a nonstick fry pan over medium-high heat, then begin frying cutlets until thoroughly cooked, and golden brown on both sides. Place on paper towel-lined plate and keep warm until ready to serve with sauce.
- Sauté leeks in 1 tablespoon of butter and the olive oil, over medium heat for a few minutes until soft. Increase the heat to medium heat and add the wine. After about a minute, add the chicken broth and continue to cook to reduce by about half.
- Lower the burner to medium, add the cream and stir well. Begin adding one tablespoon of butter, one at a time, until each one has melted. After all the butter has been added, stir in the sage, and salt and pepper to taste. Serve hot over schnitzel turkey cutlets.