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Menu Plan for Fall II: Week 9, Wednesday

Turkey Cutlets with Sherry and Almonds
Braised Potatoes, Carrots and Onions

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

     Thinly sliced turkey cutlets cook quickly and lend themselves well to all types of sauces and treatments.   If you can't find them you can substitute chicken breasts or get a turkey tenderloin or breast and either slice it yourself or have your butcher do it for you.  

Turkey Cutlets with Sherry and Almonds

Total time: 15 minutes
     Much more economical than the traditional veal cutlets, breaded turkey with a light sherry and almond sauce is an impressive, but simple dish.

Turkey Cutlets with Sherry and Almonds  Ingredients:

 Instructions:

Braised Potatoes, Carrots and Onions

Total time: 35 minutes
   Simple braised vegetables: put them all in a saucepan, add stock, ignore until done. 

 Ingredients:

 Instructions:

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large nonstick skillet, plate, medium saucepan, lid
Put stock in saucepan over medium heat
Peel carrots, cut, add to stock
Peel onion, cut, add to stock
Cut potato, add to stock
Cover, simmer
Sliver almonds (or chop) if needed
Dredge turkey cutlets in flour

Heat oil in skillet, add turkey, sauté
Turn cutlets
Remove cutlets
Sauté almonds
Add sherry, stock to pan, deglaze
Thicken sherry/stock
Return cutlets to pan, cover, simmer, low heat
When vegetables are done, drain if needed
Remove turkey to platter
Pour sauce over, sprinkle with almonds
Serve all and eat!