I made this meal last night for Matt, it is from Rachael Ray and she called it Thankful in Thirty…well two things 1. This took me longer than 30minutes 2. It doesn’t taste like Thanksgiving.
BUT!! I loved it, I enjoy using Turkey cutlets and I do quite often!! This meal was flavorful, colorful and soo yummy!
1 1/2 pounds turkey breast cutlets
Salt and pepper
1 teaspoon poultry seasoning
1 cup all-purpose flour
2 large eggs, beaten
1 cup bread crumbs
1/2 cup cornmeal
1/2 cup grated Parmigiano-Reggiano
1 orange, zested
2 sprigs fresh rosemary, leaves finely chopped
Olive oil or vegetable oil
1 pound bulk sweet Italian sausage or 3 short links removed from casing
1 medium onion, chopped
1 red bell pepper, chopped
2 large cloves garlic, crushed
2 small to medium zucchini, cut into bite-size chunks
2 tablespoons chopped fresh thyme leaves
Salt and freshly ground black pepper

Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture.

In a medium skillet, heat a drizzle of oil over medium-high heat. Add the sausage, and brown and crumble for 5 minutes. Stir in the onions, peppers, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10 to 12 minutes

Heat a saute pan with 1/4-inch of oil over medium to medium-high heat.

Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.

Tipsy Gravy– YES! I know it is purple and that kinda weirded Matt out also UNTIL he tasted it!!!!

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup red wine (recommended: Pinot Noir) (I used $7 Barefoot Cab)
2 cups turkey or chicken stock
Salt and freshly ground black pepper

Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste.

Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.

Yumm!! It was a nice meal and after yesterday with super cleaning of the house, holding a Scentsy open house in the afternoon and Matt putting up all Christmas lights it was Nice to have a wonderful meal to end the day! ENJOY!

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