Turkey Leftover Vegetable Soup
Ingredients
- 8 cups turkey or chicken broth
- 1 turkey carcass, all meat removed
- 1 carrot, halved lengthwise, plus 1 carrot, minced
- 1 whole stalk celery, plus 1 stalk, minced
- 1 onion, halved, plus 1 onion, minced
- 2 bay leaves, divided
- 2-3 cups leftover turkey meat, diced into small pieces
- 2 cloves garlic, smashed
- 1 tablespoon olive oil
- 3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans, peas, etc)
- 1 tablespoon chopped fresh sage
Directions
Put the broth, turkey bones, carrot halves, celery stalk, onion halves, and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, for about 1 1/2 hours.
Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids and set the broth aside.
In a large soup pot, heat the garlic in the olive oil over medium heat. Add the minced carrots, celery, and onions. Cook over medium-low heat until softened, 7 or 8 minutes.
Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the reserved turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the diced leftover vegetables and diced turkey meat to the soup. Bring it back up to a simmer and cook for 5 minutes. Turn the heat off and cover. Allow to sit and steam for about 10 minutes.
Season with salt and pepper to taste.
Sage and Cream Turkey Fettuccine
2 servings Ingredients
3 ounces of dried spinach or plain fettuccine
1/3 cup light dairy sour cream
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/4 teaspoon ground black pepper
6 ounces leftover cooked turkey breast, cut into bite-size strips
1/4 teaspoon salt
1 cup sliced fresh mushrooms
2 green onions, sliced
1 clove garlic, minced
Directions
Cook pasta according to package directions; drain and set aside. Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside. Heat 2 teaspoons oil in an 8-inch skillet over medium-high heat. Add mushrooms, green onions, and garlic to a hot skillet. Cook and stir for about 3 minutes. Stir in turkey and mix well. Stir the sour cream mixture into the turkey mixture in a skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot-cooked pasta
Turkey Noodle Soup
Broth
Turkey bones {I had a large turkey breast carcass from a 7 lb turkey breast with some meat still attached}
1 carrot halv4ed
1 celery stalk, halved
1 small onion, halved
2 garlic cloves, halved
12 cups water
1 teaspoon salt
Soup
2 tablespoons olive oil
1 onion finely chopped
1 large carrot peeled and chopped
2 celery ribs with leaves, chopped
8-10 cups turkey broth
2 cups cooked turkey chopped or shredded
2 teaspoons fresh thyme minced, or 1/2 teaspoon dried
8 ounces noodles {I use whole wheat because they do not become soggy in soup}
Salt and freshly ground black pepper
Directions
Place the turkey bones and vegetables in a large Dutch Oven. Add the water and bring to a boil. Lower the heat to a bubbling simmer, partially cover the pot and cook for 3 hours. Strain the broth in a fine mesh colander and discard the solids, Add salt and refrigerate the broth until ready to make the soup.
Soup
Heat the oil in a large Dutch Oven and add the chopped vegetable. Saute until tender about 10 minutes. Add the prepared broth. You should have 8-10 cups. Bring to a boil. Add the seasoning and noodles. Cook the noodles in the soup for about 12 minutes. Add the chopped turkey. Taste and adjust salt. Serve in individual bowls or refrigerate for a later time.
Turkey Salad
Ingredients
3 cups leftover cooked turkey, chopped
1 medium onion, diced
2 celery stalks, diced
1 cup red grapes, halved
½ cup toasted and chopped walnuts
½ to ¾ cup mayonnaise
1 tablespoon chopped chives
Salt and pepper to taste
Directions
Combine the turkey, onion, celery, grapes, and walnuts in a mixing bowl. Add salt and pepper to taste. Stir in enough mayonnaise to moisten the ingredients. Sprinkle with chives. Serve or refrigerate until serving time.
Cauliflower Parmesan
Ingredients
½ cup all-purpose flour
1 large egg and ¼ cup water, beaten together
1 ½ cups panko Italian unseasoned bread crumbs
Kosher salt, as needed
Black pepper, as needed
1 small-medium head cauliflower, trimmed and divided into large floret clusters
½ cup of vegetable oil
1 1/2 cups Marinara Sauce
2 cups shredded mozzarella cheese
Directions
Heat the oven to 400 degrees.
Place flour, eggs, and panko into three wide, shallow bowls. Season each with salt and pepper. Dip a cauliflower piece first in flour, then egg, then coat with panko. Repeat with remaining cauliflower.
Fill a large skillet with oil. Place over medium-high heat. When the oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.
Spoon the marinara sauce over the bottom of an 8-inch baking pan. Place the cauliflower evenly in the baking dish. Transfer pan to oven and bake for 20 minutes. Sprinkle with the shredded mozzarella and return to the oven until the cheese melts.
Lemony Chicken or Turkey Cutlet Piccata
Ingredients
4 servings
1 lb boneless skinless chicken or turkey breast cutlets
Kosher salt and black pepper
½ cup flour for dredging
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/4 cup lemon juice
2 tablespoons capers rinsed and drained
Fresh chopped parsley for garnish
Directions
Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
In a medium skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 2 minutes, then turn over to cook for 3 minutes. Add the butter and capers. Drizzle the lemon juice over the cutlets and let simmer for 2 minutes. Garnish with parsley and serve.
Linguini with Pesto Cream Sauce
6 servings
Ingredients
Pistachio Basil Pesto Sauce
4 cups washed basil leaves
½ cup shelled pistachio nuts
4 garlic cloves, peeled
1 teaspoon salt
½ teaspoon black pepper
⅔ cup extra virgin olive oil
Cream Sauce
1 lb linguini
1 cup pistachio basil pesto sauce
1 cup grated Parmesan cheese
Freshly ground black pepper
1/2 cup heavy (whipping) cream
Directions
For the pesto sauce
Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped. Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process. Keep processing until the mixture is smooth.
Cook the pasta al dente according to the package directions. Drain the pasta in a colander.
In the same pot add the pesto, cream, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.
Scallopini
Ingredients
Two 6 oz boneless, skinless cutlets (turkey, chicken, veal, pork or fish), pounded until thin
Kosher salt
Ground pepper
1/4 cup all-purpose flour, preferably Wondra
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons white wine, or dry vermouth
1 lemon, juiced (4 tablespoons),
1 tablespoon capers
Directions
Season the chicken on both sides with salt and pepper. Lightly coat in flour. Shake off excess.
Heat a large skillet over medium-high heat. Add the olive oil and butter, swirl them around the pan, and add the cutlets. Turn the heat to medium and saute for 2 minutes per side. Add the wine, lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately with a small sprinkling of salt and pepper.
CreamyRoasted Tomato Pasta
Ingredients
5-6 large plum tomatoes quartered
2 tablespoons olive oil
1 large garlic clove sliced
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
Half of a small onion, minced
1 medium or two small zucchini cut into sticks about the size of the pasta
3 fresh thyme sprigs or 1 teaspoon dried
1/2 cup heavy cream
2 cups short pasta
½ cup parmesan cheese, grated plus extra for serving
Directions
Heat the oven to 375 degrees F.
In a medium baking dish lined with foil, toss together the quartered tomatoes, olive oil, garlic, ½ teaspoon salt, and black pepper to taste. Roast for 40 minutes. Turn the oven temperature to 400 degrees F and roast the tomatoes for 2o minutes more. cool to room temperature. Remove the tomato skins and discard them.
Bring a large pot of salted water to a boil.
Melt the butter in a large saucepan over medium-low heat. Add the onion and zucchini sticks. Cook, stirring frequently until softened, about 5 minutes. Add the tomatoes and their juices. Add the thyme and the cream, stirring to combine. Bring to a simmer over low heat.
Cook the pasta in the boiling water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot and toss with the sauce. Add in ½ cup of parmesan cheese. Add pasta water if necessary to loosen up the sauce. Season to taste with black pepper. Serve with extra parmesan cheese.
Homemade Olive Bread
Ingredients
2 teaspoons instant yeast
4 cups all-purpose flour
1 ¾ cups warm water
2 tablespoons olive oil
1 tablespoon honey
1/2 cup chopped green olives
1/2 cup chopped black olives
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
Directions
Place all the bread ingredients in the bowl of an electric mixer. With the paddle attachment, mix until the ingredients come together around the paddle. Switch to the dough hook and knead the dough for 10 minutes.
Place the dough in a clean bowl greased with olive oil. Cover with a clean cloth and let it rise for an hour.
Preheat the oven to 400°F.
Punch the dough down and place on a parchment-lined baking pan. Shape the dough into an oval. Cover with a kitchen towel and let rise 30 minutes. Make three slashes in the top of the bread with a sharp knife. Place the pan in the center of the oven and bake the bread for 40 minutes.
Cool un a wire rack. Serve the bread with olive oil for dipping.
Preparing something Milanese style means dredging thin slices of meat in eggs and seasoned bread crumbs and frying them. I used turkey cutlets for this dish.
Veal Milanese (Italian: Cotoletta alla Milanese) is an Italian dish in Milan, Lombard cuisine. It is traditionally prepared with a veal rib or sirloin chop that is made into a breaded cutlet and fried in butter. Due to its shape, it is often called Oreggia d’elefant in Milanese or Orecchia d’elefante in Italian, meaning the elephant’s ear. Topping the meat with an Arugula Salad has become popular.
A common variation made with chicken is common in the United States and other English-speaking countries and bears the name “Chicken Milanese” (Italian Pollo alla Milanese). Another variation of Milanesa found in southern Italy is called a la Napolitana and is made similar to the Cotoletta alla Milanese with the addition of cheese and tomato sauce.
In Milan, the dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan’s St. Ambrogio Cathedral. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thinly sliced meat, which were breaded and fried. The dish also resembles the Austrian Wiener Schnitzel, which originated in Austria around the 19th century.
Ingredients For 2 servings
1/2 cup flour
1 egg beaten with 2 tablespoons water
1/2 cup grated Parmigiano Reggiano, plus extra for shaving over the top
1 cup dry breadcrumbs
Kosher salt and freshly ground black pepper
2 scallopini/cutlets (veal, pork, chicken or turkey), pounded to 1/4-inch thickness, about 6 ounces each
Olive oil
2 cups arugula
1 cup chopped fresh tomatoes
1/4 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Directions
Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and breadcrumbs in a third and season to taste with salt and pepper.
Dredge cutlet in flour, then the egg. Allow excess egg to drip off, then transfer to the breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer the cutlets to a large plate.
Heat enough oil to cover the bottom of a large skillet over medium-high heat until shimmering. Carefully add cutlets to the hot oil. Cook, swirling pan occasionally until golden brown on the first side, about 1 minute. Carefully turn the cutlets with tongs and cook until the second side is golden brown, about 1 minute longer. Adjust the heat as necessary to prevent oil from burning. Transfer each cutlet to a dinner plate.
Toss arugula, tomatoes, and red onion in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Spoon the salad over the cutlets and top with shaved Parmesan cheese and fresh ground black pepper. Serve with Italian bread if desired.
To make homemade Italian baguettes, use my recipe.
Tetrazzini is an American pasta dish made with diced poultry or seafood and mushrooms in a butter/cream and cheese sauce flavored with wine or sherry. It is served hot over linguine, spaghetti, egg noodles, or some other types of pasta, garnished with parsley, and sometimes topped with breadcrumbs, almonds, or cheese (or a combination). Tetrazzini can also be prepared as a baked noodle casserole.
The dish is believed to be named after the Italian opera star Luisa Tetrazzini (1871–1940) an Italian coloratura soprano of great international fame. She enjoyed a highly successful operatic and concert career in Europe and America from the 1890s through to the 1920s.
This dish is widely believed to have been invented around 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to the Knickerbocker Hotel in New York City. Good Housekeeping published the first reference to turkey tetrazzini in October 1908, saying readers could find the dish of cooked turkey in a cream sauce, with spaghetti, grated cheese, sliced mushrooms, and bread crumbs on top, at “the restaurant on Forty-second street.
Of course, there are many versions of this recipe and here is mine.
Turkey Tetrazzini
Ingredients
1 pound fettuccine
2 tablespoons olive oil
4 cups chopped cooked turkey
2 cups frozen peas
6 tablespoons (3/4 stick) unsalted butter
1 cup finely chopped onion
1/2 cup finely chopped celery
8 ounces cremini mushrooms, stemmed and thinly sliced
1 teaspoon kosher salt
1 teaspoon dried sage or poultry seasoning
1/4 cup sherry
1/3 cup all-purpose flour
3 cups chicken broth
2 cups whole milk or half-and-half
Topping
1/2 cup fine dried bread crumbs
1/2 cup finely grated Parmesan cheese
1/2 teaspoon paprika
2 tablespoons unsalted butter, melted
Directions
Bring a large pot of water to a boil. Add the fettuccine and cook until just al dente. Drain and return to the pot. Toss with 1 tablespoon of the olive oil. Stir in the turkey and peas and set aside.
While the pasta cooks, in a large deep skillet, heat the remaining 1 tablespoon olive oil and 3 tablespoons of the butter over medium heat. Add the onion and celery and cook, stirring, until translucent, about 2 minutes.
Add the mushrooms, salt, and sage and cook, stirring, until the mushrooms have released their moisture and begin to brown slightly about 2 minutes.
Pour in the sherry and stir to lift any browned bits from the bottom of the pan. Cook for 1 minute, until the liquid evaporates.
Set aside the vegetables and return the skillet to the heat. Add the remaining 3 tablespoons butter and let it melt, then sprinkle the flour into the pan and cook, stirring, until the flour has been absorbed and the mixture bubbles about 1 minute.
Gradually add the broth, stirring continuously, and when the mixture begins to thicken, add the milk and cook, stirring, until the sauce is thickened, about 5 minutes total.
Remove the skillet from the heat and pour the sauce over the pasta mixture in the large serving bowl. Stir in the mushroom mixture until well mixed.
In a small bowl, combine the bread crumbs, Parmesan, and paprika with the melted butter. Sprinkle evenly over the pasta mixture and serve immediately.
This dish may be prepared ahead. Bake at 375 degrees F for 30 minutes or until the casserole is heated through and bubbling.
Roasting a turkey breast is a very economical dinner choice. There is little waste and a 5 lb roast will give you several meals later in the week. I was able to use the meat from this roast to make Turkey Tetrazzini, Pot Pie, Turkey Salad and sandwiches. I also made turkey broth from the breast bones.
Herb Roasted Turkey Breast
Ingredients
1 bone-in turkey breast (4½ to 5 pounds)
2 tablespoons olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dry white wine
Directions
Preheat the oven to 350 degrees F.
Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. If the skin is browning too quickly, cover it loosely with aluminum foil.
When the turkey is done, remove the pan from the oven and cover the pan with aluminum foil. Let the turkey rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
Corn Cakes
Fresh corn is ideal but frozen and canned works well in this recipe.
Ingredients
1 ½ cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar or sugar substitute
1 ½ cups buttermilk
2 eggs, lightly beaten
6 tablespoons melted butter, plus more for greasing the griddle
3 cups freshly shucked corn kernels, from about 4 ears
1 small jalapeño chile, finely chopped
3 tablespoons finely diced scallions
Directions
Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, and 6 tablespoons melted butter. Add buttermilk mixture to the cornmeal mixture and mix briefly with a wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño, and scallions and stir to combine.
Place a griddle or large skillet over medium heat. When the griddle is hot, grease lightly with butter, using a folded paper towel or pastry brush. Spoon 1/4 cup batter onto the griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with a spatula and cook for another 1 1/2 minutes.
Serve immediately or keep warm in a low oven until all the batter is used.
To serve with the roasted turkey, put 2 griddle cakes on an individual plate, top with sliced turkey and pan juices.
Broccoli and Mushroom Casserole
Ingredients
2 tablespoons butter
4 oz sliced mushrooms
1 1/2 tablespoons all-purpose flour ( I use Wondra)
1 cup whole milk
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1 head fresh broccoli cut into small pieces
Directions
Steam or boil the broccoli for 3 minutes and set aside in a colander to drain.
Melt butter in a saute pan over medium-high heat until bubbling.
Place sliced mushrooms in the pan with the salt and white pepper. Saute until browned, about 5 minutes.
Add the flour and stir until dissolved. Slowly add milk and cook until thickened.
Stir in drained broccoli and heat for a few minutes.
Pour into a serving dish.
Turkey Scallopini with Capers and Lemon
Ingredients
4 turkey cutlets ( pounded to 1/4-inch thick)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
Fresh sage leaves, for garnish, optional
Directions
Pat turkey cutlets dry and season with salt and pepper. Dredge the turkey in flour, shaking off any excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook the turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Repeat with remaining cutlets and oil and place them on the platter with the previously cooked cutlets.
Add garlic, stirring, 30 seconds. Add broth and deglaze the pan over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return the turkey cutlets to the skillet with any juices from the platter and simmer until heated through about 1 minute. Garnish with sage and serve.
Kale and Mashed Potato Mix
Ingredients
Half the recipe of sauteed kale
Link https://jovinacooksitalian.com/2019/11/04/meatloaf-parmigiana-dinner/
Half the recipe of olive oil mashed potatoes
Directions
Thoroughly mix together the kale and mashed potatoes in a microwave-safe bowl. Reheat the mixture until hot., stirring twice, about 3-4 minutes.
Broiled Tomatoes
2 servings
Ingredients
1 large vine ripe tomato
2 tablespoons Italian seasoned panko crumbs
2 tablespoon grated Parmesan cheese
Olive oil
Salt and black pepper to taste
Directions
Slice the tomato in half. Place tomato halves on a small pan lined with foil. Brush olive oil over the cut sides of the tomato. Sprinkle with salt and pepper
In a small bowl, combine panko crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 4 minutes or until crumbs are lightly browned. Serve immediately.
Insalata Caprese
Insalata Caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They’d order a just-picked tomato and fresh fior di latte (cows-milk mozzarella — no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else in Italy it takes the form of tomato, mozzarella, and basil. The dressing is always a drizzle of extra-virgin olive oil — only. Vinegar would destroy the delicate flavor of the cheese and is never used. Sometimes I add Italian black olives to the salad for a change but it is not traditional.
Ingredients
2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
1/4 teaspoon dried oregano, crumbled if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
Directions
On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
Turkey Scaloppine
Ingredients
1 lb turkey breast cutlets
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg
2 tablespoons water
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, cubed
Minced fresh parsley and lemon wedges for serving
Directions
Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, beat egg and water together. In a third shallow bowl, combine the bread crumbs and cheese.
Dredge turkey in flour mixture, then dip in the egg mixture and coat with crumbs. Place on a plate and let stand for 5 minutes.
Melt butter in a large skillet over medium-high heat; cook the turkey cutlets for 2-3 minutes on each side or until meat is no longer pink and the coating is golden brown. Sprinkle with parsley and serve with lemon wedges.
The pronunciation is PAH-nay and the name indicates cutlets that are breaded and fried. The term “panne” comes from the French word for bread, “pain” and/or the Spanish term “pan” for the same. This is a common recipe made in New Orleans cuisine and served with a Creole Sauce. The sauce definitely elevates these simple cutlets. I used turkey cutlets in today’s recipe but any cutlet works well. Serve the cutlets New Orleans style with cooked greens and rice on the side.
If you are following a low carb or gluten-free diet use arrowroot powder for the flour and low carb or gluten-free bread for the crumbs.
Creole Sauce
2 tablespoons butter
1/2 medium onion, chopped
1/2 medium bell pepper, chopped
1 rib celery, chopped
1 chopped garlic clove
1 large ripe tomato, seeds removed, diced
1 cup chicken stock
3 green onions, sliced
1 bay leaf
1 small sprig fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
Cutlets
4 cutlets, pounded thin (chicken, veal, pork or turkey)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon salt-free Creole seasoning (store-bought or homemade, recipe below)
1 egg, beaten
3/4 cup freshly grated bread crumbs
Olive oil
Fresh parsley, chopped
Directions
For the Creole Sauce
Heat butter in a heavy saucepan and sauté the onions, bell pepper, celery, and garlic until just tender, but not browned–about five minutes.
Add the fresh tomatoes to the pot, along with the chicken stock. Bring to a light boil.
Add all the remaining sauce ingredients and cook over medium heat for five minutes.
Lower to a simmer and cook until the sauce becomes very thick. Adjust salt and pepper seasoning if needed, and keep warm until time to serve.
For the cutlets
Tip – I like to prepare the cutlets earlier in the day and refrigerate them uncovered until ready to cook because the breading stays in place better when frying.
Pound the cutlets between two pieces of waxed paper (or inside a large food-storage bag) until they are evenly thick and about twice their original size.
Mix the salt and Creole seasoning into the flour, and lightly coat the cutlets.
Place the cutlets in the beaten egg and then dredge in the bread crumbs.
Heat a coating of oil in a heavy skillet over medium-high and cook the cutlets for about a minute and a half per side, or until the exterior is golden brown. Remove and drain on paper towels.
Spoon about 1/4 cup of the Creole sauce on each cutlet and serve garnished with chopped parsley.
Creole Seasoning
Ingredients
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
2 tablespoons black pepper
1/2 tablespoon cayenne pepper
4 tablespoons paprika
Directions
Combine all the ingredients in a bowl or jar and stir so that all the ingredients are thoroughly mixed. Store in an airtight container or zip lock bag.
