About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ingredients
4 turkey cutlets, about 1 1/2 pounds total
Kosher salt and freshly ground black pepper
2 1/2 tablespoons olive oil
3 ½ cups chopped mixed vegetables, such as split brussels sprouts, sweet potatoes, and small yellow potatoes, all cut into 1/2 to 1-inch pieces
Pinch of dried red chile flakes
1 to 2 fresh rosemary sprigs
2 tablespoons unsalted butter
¼ cup flour
2 cups homemade or storebought low-sodium chicken broth
1 tablespoons fig, cranberry or lingonberry preserves
Procedures
Preheat oven to 400°F. Season the turkey cutlets with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over high heat until shimmering. Add the cutlets and cook until browned on one side, about 4 minutes, then flip and repeat on the other side. Remove and set aside.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat until shimmering. Add the vegetables and cook until browned, 2 to 3 minutes, stirring. Season with salt, pepper and chile flakes, if using. Add the rosemary sprig, and transfer to the oven. Cook for 6 minutes. Place turkey cutlets on top of vegetables and return to oven. Continue cooking until vegetables are tender and turkey registers 155°F on an instant read thermometer, 15 to 20 minutes longer. Transfer to a serving platter and tent with foil.
Wipe out the skillet and return to medium-high heat. Add the butter and flour, whisking to combine. Add the broth and bring to a boil, whisking together until thickened, about two minutes. Season with salt and pepper. If desired, swirl in fig preserves and serve with the turkey.
0 comments:
Post a Comment