TURKEY CUTLETS WITH SAUTéED BRUSSELS SPROUTS WITH PANCETTA AND BALSAMIC VINEGAR

Turkey Cutlets with Sautéed Brussels Sprouts with Pancetta and Balsamic Vinegar image

Yield 4 servings

Number Of Ingredients 14

Previous Next

10 fresh sage leaves, thinly sliced
1 cup fresh flat-leaf parsley leaves (a few large handfuls), chopped
Juice of 1 lemon
6 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
2 pounds turkey breast cutlets
6 slices pancetta, chopped
1 large onion, chopped
3 garlic cloves, chopped
2 pints Brussels sprouts, thinly sliced
3 1/2 cups chicken stock or broth
2 tablespoons balsamic vinegar (eyeball it)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Steps:

Preheat the oven to 375 F.
In a shallow dish, combine the sage, half of the parsley, the lemon juice, 2 tablespoons of the EVOO, salt, and pepper. Add the turkey cutlets, coat thoroughly, and marinate for 5 minutes.
Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the pancetta and cook until crisp, about 4 minutes.
Add the onions and garlic, season with salt and pepper, and cook, stirring occasionally, for 2 to 3 minutes. Add the sliced Brussels sprouts, 1/2 cup of the chicken stock, and the balsamic vinegar, stir to combine, and continue to cook for 4 to 5 minutes, or until the Brussels sprouts are tender.
While the Brussels sprouts are cooking, heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the turkey cutlets and brown on each side. Transfer the cutlets to a shallow baking dish and add 1 cup of the chicken stock to keep the meat moist. Transfer the cutlets to the oven, loosely tented with foil, for 6 to 7 minutes, or until cooked through. To the skillet that you browned the cutlets in, add the butter and melt it over medium heat. Add the flour and cook for 1 minute. Whisk in the remaining 2 cups of chicken stock and allow it to thicken up, 3 to 4 minutes. Season the gravy with salt and pepper and finish with the remaining parsley.
Serve the turkey cutlets with the gravy and the sautéed Brussels sprouts.