Food Network UK

Turkey cutlets with gravy and raw stuffing salad

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Ingredients

  • 4 pieces turkey breast cutlet, pounded 0.5cm thick
  • Salt and freshly ground black pepper
  • 2 tsp poultry seasoning
  • Plain flour, for dredging
  • 2 eggs, beaten
  • 130g bread crumbs
  • A couple handfuls fresh parsley leaves, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 3 to 4 ribs celery from the heart with leafy tops, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 4 spring onions, whites and greens, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 Gala or Golden Delicious apple, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 110g small button mushrooms, wiped clean and very thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 2 lemons
  • 5 or 6 tbsp extra-virign olive oil, eyeball the amount
  • 4 thin Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices brioche or challah, toasted
  • Softened butter, for toast, plus 3 tbsp for gravy
  • 3 to 4 sprigs fresh thyme, leaves stripped and finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 320ml cloudy apple cider
  • 480ml turkey stock or chicken stock
  • 1 tbsp Worcestershire sauce

Use imperial measurements

Method

How to make Turkey cutlets with gravy and raw stuffing salad

1) Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of plain flour, then egg then bread crumbs. Bread cutlets and reserve them.

2) Combine parsley, celery, spring onions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tbsp olive oil. Butter toasted bread then cutlet into 0.5cm Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice . Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.

3) Melt 3 tbsp of butter over medium heat in medium saucepan. Add plain flour and cook 1 minute then Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in stock, season with salt and pepper and worcestershire and thicken stock a few minutes over medium-low heat.

4) Heat 2 tbsp olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tbsp olive oil and cook off remaining cutlets.

5) Serve cutlets on raw stuffing salad and top with warm gravy.