TURKEY CUTLETS IN ANCHOVY-LEMON SAUCE
Provided by Jacques Pepin
Categories dinner, main course
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe. Pull off the skin and discard it or prepare it as crackling. Cut around the breastbone and remove the meat from each side in one large piece. Cut each piece lengthwise on a slant into 3 large steaks, each about 3/8 inch thick, and pound them lightly to make them equal in size. Set aside.
- Drain the anchovies, reserving the oil. You should have about 2 tablespoons of oil. Chop the anchovies coarsely, and put them in a bowl. Toss with the lemon juice, and set aside.
- Preheat oven to 200 degrees.
- At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones. Sprinkle the cutlets with salt and pepper. When the butter and oil are hot, add the cutlets and saute for about 1 1/2 minutes on each side. They should still be pink inside.
- Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets. Mix well and pour over the cutlets. Put in the oven for at least 15 minutes. At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.
Nutrition Facts : @context http, Calories 1270, UnsaturatedFat 30 grams, Carbohydrate 2 grams, Fat 52 grams, Fiber 0 grams, Protein 188 grams, SaturatedFat 15 grams, Sodium 1693 milligrams, Sugar 1 gram, TransFat 1 gram
TURKEY CUTLETS IN ANCHOVY-BUTTER SAUCE
Provided by Melissa Roberts
Categories Fish turkey Sauté Quick & Easy White Wine Chive Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Stir together flour and 1/2 teaspoon each of salt and pepper on a plate. Pat cutlets dry, then dredge in flour, shaking off excess.
- Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté turkey in 2 batches, turning once, until golden and cooked through, 3 to 4 minutes per batch. Transfer to a plate and keep warm, loosely covered with foil.
- Brown shallot in fat remaining in skillet, stirring frequently, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until reduced to about 1/3 cup, about 3 minutes. Remove from heat and whisk in anchovy paste, butter, and chives until incorporated. Return cutlets to skillet with any juices from plate and turn to coat.
TURKEY CUTLETS IN ANCHOVY-LEMON SAUCE
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe. Pull off the skin and discard it or prepare it as crackling. Cut around the breastbone and remove the meat from each side in one large piece. Cut each piece lengthwise on a slant into 3 large steaks, each about 3/8 inch thick, and pound them lightly to make them equal in size. Set aside.
- Drain the anchovies, reserving the oil. You should have about 2 tablespoons of oil. Chop the anchovies coarsely, and put them in a bowl. Toss with the lemon juice, and set aside.
- Preheat oven to 200 degrees.
- At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones. Sprinkle the cutlets with salt and pepper. When the butter and oil are hot, add the cutlets and saute for about 1 1/2 minutes on each side. They should still be pink inside.
- Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets. Mix well and pour over the cutlets. Put in the oven for at least 15 minutes. At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.
Nutrition Facts : @context http, Calories 1270, UnsaturatedFat 30 grams, Carbohydrate 2 grams, Fat 52 grams, Fiber 0 grams, Protein 188 grams, SaturatedFat 15 grams, Sodium 1693 milligrams, Sugar 1 gram, TransFat 1 gram
ANCHOVY BUTTER SAUCE
I know that many people say that they don't like anchovies, but when anchovies are toasted and sauteed they are wonderful and get sweet and nutty tasting. This is an amazing sauce served over pan crusted sauteed fish (i.e., Tilapia, Grouper, Halibut, Cod; any white fish), scallops, or chicken. Now, there are hundreds of recipes on here for pan sauteed or breaded chicken and fish, so I won't list them. But I am sure many of you know the preparation method. This is also a great over steamed or grilled seafood or poultry, as well as asparagus, onions, broccoli and even steak. And, is awesome just tossed with a little angel hair pasta for a quick easy side dish or stirred in with pan sauteed cannellini beans. So you can see how versatile it is. It can be made right in the same pan after you pan sear, your seafood or chicken, or you can make it in a small sauce pan on the side. As I said, very flexible.
Provided by SarasotaCook
Categories Sauces
Time 10m
Yield 3/4 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sauce -- Now, I like to use the same pan I cook the seafood or chicken in, but you can just make it in a small sauce pan if you want. Either works very well.
- In the pan, heat to medium high heat and melt the butter. Then stir in the anchovies and mash with a fork as they cook. You only need to cook them just a couple of minutes. Then stir in the wine, garlic, capers, pepper and 1 lemon slice and squeeze slightly. Just cook another 2-3 minutes and remove from the heat. Stir in the parsley and remove the lemon slice.
- Serve -- Just garnish your dish with one of the lemon slices and pour the butter sauce over your dish. A little pinch of paprika gives it nice color and a little spice to the sauce.
Nutrition Facts : Calories 181.1, Fat 13.7, SaturatedFat 7.8, Cholesterol 48.7, Sodium 998.4, Carbohydrate 4.6, Fiber 1.5, Sugar 0.3, Protein 6.9
ANCHOVY BUTTER
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Low Carb Quick & Easy Father's Day Backyard BBQ Condiment Butter Anchovy Paprika Bon Appétit
Number Of Ingredients 6
Steps:
- In a medium bowl, combine 1/2 cup softened unsalted butter, 4 minced garlic cloves, 8 anchovies packed in oil, drained and minced, 1/2 teaspoon hot paprika, 1/2 teaspoon fresh lemon juice, and kosher salt to taste. Mix with a fork until smooth and spread on steak. Or transfer to waxed paper, roll into a cylinder, chill, and slice.
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