Pan-Roasted Turkey Cutlets with Orange Gremolata
Boneless turkey cutlets are regularly stocked in the poultry section of supermarkets. Here, they are dipped in beaten egg, coated with bread crumbs, then browned on the stovetop before they are quickly finished in a hot oven. The sauce is inspired by the gremolata of Northern Italy, a mixture of parsley, lemon zest and garlic traditionally used on osso buco. Lemon juice and zest may be substituted for the orange juice and zest.
Ingredients
- 2/3 cup all-purpose flour
- Kosher salt and freshly ground pepper, to taste
- 1 egg
- 2 tsp. Dijon mustard
- 2 1/2 cups fine dried bread crumbs
- 4 turkey cutlets, each 4 to 6 oz. and 1/2
inch thick - 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
For the sauce:
- Grated zest of 1 orange
- Juice of 1 orange (about 1/3 cup)
- 3 Tbs. finely chopped fresh flat-leaf parsley
- 1 large garlic clove, finely minced
- 2 Tbs. brandy
- Kosher salt and freshly ground pepper, to taste
Directions
Preheat an oven to 400°F.
Place the flour on a plate and season with salt and pepper. In a pie pan, whisk together the egg, mustard, and a little salt and pepper. Place the bread crumbs on another plate. Coat each cutlet on both sides with the seasoned flour, then dip both sides in the egg mixture and then finally in the bread crumbs, coating evenly on both sides each time.
In a large, heavy ovenproof fry pan over high heat, melt the butter with the olive oil. When it is very hot, add the cutlets and sauté until the crumbs are crisp and golden, about 2 minutes. Turn the cutlets over and transfer the pan to the oven. Roast until the cutlets are firm to the touch and the bread crumbs are nicely browned, about 5 minutes. Transfer the cutlets to a warmed platter or warmed individual plates.
To make the sauce, place the pan over medium-high heat and add the orange zest and juice, parsley, garlic and brandy. Cook, stirring, until slightly reduced, 2 to 3 minutes. Season with salt and pepper. Spoon an equal amount of the sauce over each cutlet. Serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).
Place the flour on a plate and season with salt and pepper. In a pie pan, whisk together the egg, mustard, and a little salt and pepper. Place the bread crumbs on another plate. Coat each cutlet on both sides with the seasoned flour, then dip both sides in the egg mixture and then finally in the bread crumbs, coating evenly on both sides each time.
In a large, heavy ovenproof fry pan over high heat, melt the butter with the olive oil. When it is very hot, add the cutlets and sauté until the crumbs are crisp and golden, about 2 minutes. Turn the cutlets over and transfer the pan to the oven. Roast until the cutlets are firm to the touch and the bread crumbs are nicely browned, about 5 minutes. Transfer the cutlets to a warmed platter or warmed individual plates.
To make the sauce, place the pan over medium-high heat and add the orange zest and juice, parsley, garlic and brandy. Cook, stirring, until slightly reduced, 2 to 3 minutes. Season with salt and pepper. Spoon an equal amount of the sauce over each cutlet. Serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).