Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds turkey breast cutlets Salt and pepper

  2. 1 teaspoon poultry seasoning

  3. 1 cup all-purpose flour

  4. 2 large eggs, beaten

  5. 1 cup bread crumbs

  6. 1/2 cup cornmeal

  7. 1/2 cup grated Parmigiano-Reggiano

  8. 1 orange , zested

  9. 2 sprigs fresh rosemary , leaves finely chopped Olive oil or vegetable oil

  10. 1 pound bulk sweet Italian sausage or 3 short links removed from casing

  11. 1 medium onion , chopped

  12. 1 red bell pepper, chopped

  13. 2 large cloves garlic , crushed

  14. 2 small to medium zucchini, cut into bite-size chunks

  15. 2 tablespoons chopped fresh thyme leaves Salt and freshly ground black pepper

  16. 3 tablespoons butter

  17. 3 tablespoons all-purpose flour

  18. 1 cup red wine (recommended: Pinot Noir )

  19. 2 cups turkey or chicken stock Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese , orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture. 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, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10 to 12 minutes Heat a saute pan with 1/4-inch 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 . For the gravy: 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. Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.


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