Turkey Cutlets And Brussel Sprouts Recipes

Steps:

• Sprinkle cutlets with salt and freshly ground black pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side. Transfer to platter; tent with foil to keep warm.
• Add remaining 1 tablespoon olive oil to same skillet. Add shallot; stir until beginning to brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper. Spoon brussels sprout mixture over turkey cutlets and serve.

Steps:

• Preheat the oven to 375 F.
• In a shallow dish, combine the sage, half of the parsley, the lemon juice, 2 tablespoons of the EVOO, salt, and pepper. Add the turkey cutlets, coat thoroughly, and marinate for 5 minutes.
• Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the pancetta and cook until crisp, about 4 minutes.
• Add the onions and garlic, season with salt and pepper, and cook, stirring occasionally, for 2 to 3 minutes. Add the sliced Brussels sprouts, 1/2 cup of the chicken stock, and the balsamic vinegar, stir to combine, and continue to cook for 4 to 5 minutes, or until the Brussels sprouts are tender.
• While the Brussels sprouts are cooking, heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the turkey cutlets and brown on each side. Transfer the cutlets to a shallow baking dish and add 1 cup of the chicken stock to keep the meat moist. Transfer the cutlets to the oven, loosely tented with foil, for 6 to 7 minutes, or until cooked through. To the skillet that you browned the cutlets in, add the butter and melt it over medium heat. Add the flour and cook for 1 minute. Whisk in the remaining 2 cups of chicken stock and allow it to thicken up, 3 to 4 minutes. Season the gravy with salt and pepper and finish with the remaining parsley.
• Serve the turkey cutlets with the gravy and the sautéed Brussels sprouts.

Steps:

• Combine rice wine or sherry, stock and soy sauce in a small bowl. Place all ingredients within reach of stove.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or 2 when added to the pan. Add oil to pan and swirl it around.
• Immediately add garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add brussels sprouts and stir-fry for 2 minutes. Add white and light green parts of scallions and bell pepper and stir-fry for 2 minutes. Add turkey and broth mixture. Sprinkle with salt and pepper to taste and stir-fry for another 30 seconds to a minute.
• Add cilantro, toss together, and sprinkle with green scallion ends. Remove from heat and serve with grains or noodles.