Turkey Cutlets Balsamic
|
Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Turkey Cutlets Balsamic Time: 25 minutes
Turkey cutlets are an economical and flavorful meat, cut from the turkey breast, and can be used in place of, more expensive, veal scallops. They should be about 1/4 inch (.6cm) thick. Because they are so thin they take well to marinades and cook quickly, without a chance of drying out. They can be quite large and can be cut to a more manageable size. If you are unable to find them, and don't have an accommodating butcher to cut them for you, use chicken breasts or buy turkey tenderloin and slice it yourself with a sharp knife. Chicken breasts will need 8 - 12 minutes per side.
2 - 4 turkey cutlets, depending on size, 12oz total weight (350gr)
1 tbs Dijon mustard
3 tbs Balsamic vinegar
3 tbs olive oil
Mix mustard and vinegar. Slowly whisk in olive oil until you have a thick marinade. Pour over turkey and let marinate for at least 15 minutes. Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side or until done. OR sauté in nonstick skillet for 4 - 6 minutes a side or until done. Remove and serve.
Rice Pilaf and Green Bean Salad Time: 15 minutes
Part of what cooking in summer is all about is making things easy. Cooking extra Rice Pilaf to use to make a salad is a perfect example. All that's needed is more vegetables and a light vinaigrette to make a great summer salad!
leftover brown rice pilaf
5 oz (150gr) green beans
Creamy Herb Dressing
Put an inch of water in the bottom of your steamer and bring to a boil, covered. Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm) or leave whole. Add beans to steamer when water is boiling. Cover and steam for 10 minutes. Remove beans and plunge into a big bowl or sink full of cold water to preserve color. Remove, drain and spread out on paper towels to dry a bit. Add the beans to the Rice Pilaf and mix gently. Add half of the Herb Dressing and taste. Add more until your happy. Serve.
Creamy Herb Dressing
1/2 cup Greek or plain yogurt (4oz, 125ml)
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh snipped chives
1 tbs fresh snipped tarragon
3 tbs olive oil - the good stuff
Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and lemon juice. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.
Note: If you had to buy a 6oz (180ml) container of yogurt, you can add the remaining yogurt to any leftover dressing and use it as a dip for vegetables or a dressing for sliced tomatoes.
top of page
Cooking Schedule: 30 minutes |
Remove beans and plunge into cold water |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
