Adapted from The Modern Kosher Kitchen by Ronnie Fein
Fair Winds Press Publishers; Photo by Glenn Scott
Our family loves Thanksgiving and sometimes we have a second holiday dinner in the spring. But when a whole huge turkey just doesn't seem right and we are yearning for that turkey-cranberry sauce combo, these cutlets and chutney do beautifully.
12 ounces fresh cranberries
1 cup brown sugar
2 firm pears, peeled and cut into bite-size chunks
3/4 cup raisins
1 cup apple cider
6 tablespoons apple cider vinegar
2 tablespoons finely chopped fresh ginger
2 teaspoons chopped chili pepper
1/2 cup all-purpose flour
1 large egg
1 tablespoon water
1-1/2 cups Panko
1/2 teaspoon garlic powder
salt and freshly ground black pepper to taste
1-1/2 pounds turkey cutlets
vegetable oil for frying
Place the cranberries, brown sugar, pears, raisins, apple cider, apple cider vinegar, ginger, and chili pepper in a saucepan. Mix the ingredients and bring to a boil over high heat. Reduce the heat and simmer the ingredients for about 40 minutes or until the sauce has thickened. Let cool. Serve with the turkey cutlets. About 3 cups.
Place the flour in a dish. Beat the egg and water in a bowl. Mix the Panko with the garlic powder and salt and pepper to taste in a third dish. Coat the turkey cutlets with flour; shake off the excess. Coat the cutlets with beaten egg. Press the cutlets into the Panko mixture, coating the entire surface. Let the cutlets air dry for about 15 minutes. Heat about 1/8-inch vegetable oil in a large sauté pan over medium heat. When the oil is hot enough for a Panko crumb to sizzle, add the cutlets, a few at a time, and cook them for 2-3 minutes per side or until crispy and cooked through. Drain on paper towels. Serve the cutlets with chutney.
Recipe: Kosher, poultry