May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.
Saturday, September 18, 2010
It was difficult to believe how delicious this was, considering it's simplicity. This was another fabulous recipe from the BHG Ultimate Italian publication (available now). The only thing I did differently was substitute Sherry for the white wine, since I didn't have any white wine in the house. It was so good, I wouldn't do it differently next time. And there WILL be a next time, and a next, and a next..... Start to finish, it only took 20 minutes and it was incredibly simple. Great for mid-week, but so good I would serve it to company. In fact, this year I have "Main Dish" for our annual Christmas Eve progressive dinner and I may well just make this (yes, I think about these things this far in advance.....so shoot me!).
1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon black pepper 4 turkey cutlets (about 3/4 pound) 2 tablespoons vegetable oil 4 slices deli ham 4 slices Swiss cheese 1/4 cup Sherry (or dry white wine) 1/4 cup chicken broth 2 tablespoons snipped fresh Italian parsley (optional)
In a shallow dish, combine flour, salt and pepper. Place each turkey cutlet between two pieces of plastic wrap. Using flat side meat mallet, pound turkey lightly, working from center to edges, to flatten slightly. Remove plastic wrap and dredge cutlets in flour mixture. Shake off excess.
In an extra large skillet, heat oil over medium high heat. Add cutlets; cook 2-4 minutes or until brown on bottom. Turn cutlets over; top each with a folded slice of ham and 1 slice of the cheese. Add Sherry and broth. Cook about 5 minutes until cheese melts and sauce thickens.
Transfer cutlets to a serving platter. Spoon pan drippings over cutlets. If desired, garnish with parsley. Makes 4 servings.
I've loved to cook since I was a child and have collected recipes and cookbooks for as long as I can remember. I appreciate good food, good company and a good laugh and I'd like to share all three with you.