I thought I’d give the turkey cutlets recipe a try, and of course I didn’t make it exactly the way it was written. I didn’t have an hour or more to bake it, so I determined to make it stove top. I found some really nice turkey cutlets at our local Sprouts market the other day and picked them up with this recipe in mind. First, I only had 1.5 pounds of turkey – one large cutlet and two medium. I cut the large one in half to ensure it would cook through at the same rate as the smaller ones.
Next, this recipe did not call for garlic, which I consider to be a national crisis. So I sauteed a little garlic in olive oil. Once the garlic was tender, I dipped the cutlets in flour as directed and browned them in the pan. Next, I added Grill Mates Chicken seasoning, fresh ground pepper and a little salt, and bacon (premade, I did not have fresh to cook). I was skeptical of the ketchup at first, but decided what the heck. I added that and then liberally applied the wine to the turkey…and myself. I happened to have a sauvignon blanc in the fridge, whew! :-)
Since the ketchup didn’t really smooth out quickly, I stirred it up with the wine, then covered the pan and simmered at a smidge above medium heat. At 15 minutes I checked it and it needed a little more time. Also, the sauce had cooked down quite a bit so I added about 1/4 cup of water so it wouldn’t dry out and burn. All told it cooked about 25 minutes. The sauce turned out surprisingly tasty, not like ketchup at all.
I served the cutlets with a veggie mix of potatoes, snap peas and carrots. It would also be good with rice pilaf or quinoa. It was all very good and I will make it again. In future, I’ll combine the ketchup and wine separately and whisk them so they make a smooth sauce, and possibly add in the extra water ahead of time. I’d say that we have another successful outing of a recipe from Gram’s Recipe Box!