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Menu Plan for Fall II: Week 9, Wednesday
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Daily Recipes:
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.
Ingredients:
- 2 - 4 turkey cutlets, depending on size, 12oz total (360gr)
- 2 tbs flour
- 1/4 cup (1oz, 30gr) slivered or roughly chopped almonds
- 1/4 cup (2oz, 60ml) chicken stock
- 1/4 cup (2oz, 60ml) sherry
- 1 tbs olive oil
- 1 tbs butter
- 2 tsp cornstarch dissolved in 1 tbs chicken stock
Instructions:
- Put flour in flattish dish.
- Dredge turkey breasts in flour, coating both sides.
- Heat oil in a large nonstick skillet. Sauté turkey cutlets over medium-high heat, until golden brown, turning once, 2 - 3 minutes per side.
- Remove and keep warm.
- Add butter to pan and heat. Add almonds and sauté until toasted, about 5 minutes.
- Add sherry and chicken stock to pan to deglaze.
- Dissolve cornstarch in stock.
- When sherry/stock is simmering add cornstarch, stirring until thickened.
- Briefly return cutlets to pan to heat through.
- To serve, put turkey cutlets on small platter and spoon sauce over the top.
Braised Potatoes, Carrots and Onions
Total time: 35 minutes
Simple braised vegetables: put them all in a saucepan, add stock, ignore until done.
Ingredients:
2 medium carrots - 2 medium potatoes
- 1 large onion
- 1 cup (8oz, 240ml) chicken stock
Instructions:
- Peel carrots and roll cut: cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface and helps them cook faster.
- Cut the potatoes into eighths; the onion into wedges.
- Put the vegetables into a saucepan, add stock and bring to a boil.
- Cover and simmer until vegetables are tender, 20 - 25 minutes. Check occasionally to make certain they don't dry out - add more stock or water as needed.
- Drain if needed, and serve.
Cooking schedule: 35 minutes |
Heat oil in skillet, add turkey, sauté |
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