Monday, April 26, 2010

Monday's value meal

Pan-Roasted Turkey Cutlets with Orange Gremolata:

***Every week I get an email from William-Sonoma with new recipes and cooking gadgets, I found this recipe a while back and liked how easy it is.

Boneless turkey cutlets are regularly stocked in the poultry section of supermarkets. Here, they are dipped in beaten egg, coated with bread crumbs, then browned on the stove top before they are quickly finished in a hot oven. The sauce is inspired by the gremolata of Northern Italy, a mixture of parsley, lemon zest and garlic traditionally used on osso buco. Lemon juice and zest may be substituted for the orange juice and zest.

2/3 cup all-purpose flour
Kosher salt and freshly ground pepper, to taste
1 egg
2 tsp. Dijon mustard
2 1/2 cups fine dried bread crumbs
4 turkey cutlets, each 4 to 6 oz. and 1/2 inch thick
2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil

For the sauce:
Grated zest of 1 orange
Juice of 1 orange (about 1/3 cup)
3 Tbs. finely chopped fresh flat-leaf parsley
1 large garlic clove, finely minced
2 Tbs. brandy
Kosher salt and freshly ground pepper, to taste

Preheat an oven to 400°F. Place the flour on a plate and season with salt and pepper. In a pie pan, whisk together the egg, mustard, and a little salt and pepper. Place the bread crumbs on another plate. Coat each cutlet on both sides with the seasoned flour, then dip both sides in the egg mixture and then finally in the bread crumbs, coating evenly on both sides each time. In a large, heavy ovenproof fry pan over high heat, melt the butter with the olive oil. When it is very hot, add the cutlets and sauté until the crumbs are crisp and golden, about 2 minutes. Turn the cutlets over and transfer the pan to the oven. Roast until the cutlets are firm to the touch and the bread crumbs are nicely browned, about 5 minutes. Transfer the cutlets to a warmed platter or warmed individual plates.To make the sauce, place the pan over medium-high heat and add the orange zest and juice, parsley, garlic and brandy. Cook, stirring, until slightly reduced, 2 to 3 minutes. Season with salt and pepper. Spoon an equal amount of the sauce over each cutlet. Serve immediately. Serves 4.

Serve with a spinach salad with sliced black olives and oil and vinegar dressing or you can use the left over orange in with the spinach, warm bread sticks and steamed vegetables.

----Main dish----

$0.50 off any ONE (1) McCormick® Seasoning Blend, Spice, Herb, Extract or Food Color

$0.55 on any ONE (1) Morton® Season-All® product 8 oz. or larger

$1.00 off Honeysuckle Turkey, one package of scallopini, cutlets or tenderloins


$1.00 off Lindsay Olivesone package

$1.00 on any Filippo Berio Olive Oil

$0.50 on any size or variety of Pompeian Red Wine, Pomegranate or Balsamic Vinegar


$0.40 on any TWO Pillsbury® Italian Meal Breads - Includes any Loaves, Bread sticks, Dinner Rolls, and Pizza Crust


$0.50 off on Green Giant vegetables (its at the bottom of the Green Giant page)

Hope you all enjoy this meal and have a great start to your week.


1 comment:

  1. Looks interesting! Love all the coupons. Things everyone can use. Are you going to do a buffalo one?


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