Apr 17, 2013

How to Boil Water: Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts

In our quest to find different dinners and challenge myself as a cook, I picked out something that we definitely had never had before. And something I'm not even sure I have eaten before. I would think that maybe at some point of my life I have had Brussels sprouts but I don't remember, but now I can say without a doubt that I have had Brussels sprouts.

Something kind of big I should mention before I continue that I couldn't find any turkey breast cutlets, so I had to use chicken breast cutlets. I looked in two different grocery stores and nothing, so I just had to go with what I could find and that was chicken breast. So there's that.

Dinner Brought To You By: Rachael Ray's Book of 10

Here's What You Need:
2 tablespoons vegetable oil, plus some for shallow frying
5 slices bacon, chopped
1 large onion, chopped
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
Salt and freshly ground black pepper
2 pounds turkey breast cutlets
1/2 tablespoon poultry seasoning
3 to 4 tablespoons all-purpose flour
2 cups plain bread crumbs
1 lemon, zested, then cut into wedges
2 eggs
2 10-ounce boxes frozen Brussels sprouts, defrosted
1/2 cup dried cranberries
3/4 cup chicken stock or broth
1/2 cup fresh flat-leaf parsley leaves chopped

Here's What You Do:
Start the bacon-cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with the 2 tablespoons of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes.

While the onions are cooking with the bacon, season the cutlets with the poultry seasoning, salt and pepper on both sides, and dredge in the flour. Combine the bread crumbs and lemon zest in a shallow dish. Beat the eggs in a separate dish with a splash of water.

Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the cutlets in eggs, then in breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned.

While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley.

Serve the turkey cutlets alongside the bacon-cranberry Brussels sprouts. Pass the lemon wedges; squeeze the juice over the cutlets at the table.








So there are a couple things I want to say about making this meal and eating this meal now that I have given you the "official" directions and my pictures from our dinner. First, like I said before I used chicken breast instead of turkey breast. I got some aggression out and flatten out the chicken, so it would cook more evenly and well, I made it into a cutlet. I also didn't use fresh thyme, simply because I just didn't have any, but I did use dried. Something to remember is that you generally use less dried then fresh if you are substituting because it has a stronger taste. I also used turkey bacon instead of pork bacon because we are eating healthier and it was also what we had. You really couldn't tell a difference at least in this case.

The meal was pretty easy to make overall. It was straightforward. I always feel like I am all over the place when I am making a meal for the first time, but that aside, it was simple. The chicken tasted really good. I was really proud of how the chicken turned out. The Brussels sprouts weren't bad either actually. I'm not a huge fan of bacon or cranberries and I had no idea if I actually like Brussels sprouts or not, so I was surprised that I even liked it at all. I don't know how often I would make it again truth to be told, but I liked it well enough that I would eat it again.


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