Ingredients Jump to Instructions ↓

  1. 680g turkey breast cutlets

  2. Salt and pepper

  3. 1 tsp poultry seasoning

  4. 140g plain flour

  5. 2 large eggs, beaten

  6. 100g bread crumbs

  7. 50g polenta

  8. 50g grated Parmigiano-Reggiano

  9. 1 orange, zested

  10. 2 sprigs fresh rosemary, leaves finely chopped

  11. Olive oil or vegetable oil

  12. 450g bulk sweet Italian sausage or 3 short links removed from casing

  13. 1 medium onion, chopped

  14. 1 sweet red pepper, chopped

  15. 2 large cloves garlic, crushed

  16. 2 small to medium courgettes, cut into bite-size chunks

  17. 2 tchobsp pped fresh thyme leaves

  18. For the gravy:

  19. 45g butter

  20. 3 tbsp plain flour

  21. 250ml red wine (recommended: Pinot Noir)

  22. 500ml turkey or chicken stock

  23. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Turkey cutlets with sausage and courgette and tipsy gravy 1) Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the breadcrumbs combined with polenta, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the breadcrumb mixture.

  2. In a medium skillet, heat a drizzle of oil over medium-high heat. Add the sausage, and brown and crumble for 5 minutes. Stir in the onions, peppers, garlic, courgette, thyme and salt and pepper, to taste. Cover and cook until the courgette is tender, about 10 to 12 minutes 3) Heat a saute pan with 1/2-cm of oil over medium to medium-high heat. Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.

  3. For the gravy:

  4. 1) Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste.

  5. Mound the sausage and courgette on serving plates, top with the cutlets, then douse with gravy and serve.


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