Turkey cutlets with sausage and courgette and tipsy gravy
450g bulk sweet Italian sausage or 3 short links removed from casing
1 medium onion, chopped
1 sweet red pepper, chopped
2 large cloves garlic, crushed
2 small to medium courgettes, cut into bite-sized chunks
2 tbsps chopped fresh thyme leaves
Salt and freshly ground black pepper
For the gravy
3 tbsps plain flour
250ml red wine (recommended: Pinot Noir)
500ml turkey or chicken stock
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
Turkey: 1) Season the turkey cutlets with salt, pepper and poultry seasoning. Set up a separate dish with the flour, another with the eggs and another with the breadcrumbs combined with polenta, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg and then in the breadcrumb mixture.
2) 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, courgette, thyme and salt and pepper, to taste. Cover and cook until the courgette is tender, about 10 to 12 minutes
3) Heat a saute pan with 1/2cm 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.
1) 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.
2) Mound the sausage and courgette on serving plates, top with the cutlets, then douse with gravy and serve.