Ingredients
4 wild turkey cutlets
2/3
C of organic all-purpose flour
WildCheff
Tuscan Blend to taste
sea salt and freshly
ground pepper
1 organic brown egg
2 tsp of Dijon mustard
2 Tbsp of unsalted butter
2 Tbsp of WildCheff Blood Orange Olive oil
For the sauce:
grated zest of 1 orange
jouice of 1 orange (approx. 1/3 cup)
1 tsp of WildCheff Ginger Citrus Blend
3 Tbsp of fresh chopped flat-leaf parsley
1 large garlic
clove, finely minced
2 Tbsp of brandy
sea salt and fresh ground pepper to taste
Directions Preheat
an oven to 400°F. Place the flour on a plate and season lightly with salt and pepper.
In a pie pan, whisk together the egg, mustard, and a little salt and pepper.
Place the Panko crumbs on another plate. Drizzle small amount of blood orange
olive oil on both sides of cutlets and then coat each cutlet on both sides with desired amount of WildCheff Tuscan Blend,
the seasoned flour, then dip both sides in the egg mixture and then finally in the Panko crumbs, coating evenly on both sides
each time. In a large, seasoned cast iron pan over medium-high heat, melt
the butter with the olive oil. When it is very hot, add the cutlets and sauté until the crumbs are crisp and golden,
about 2-3 minutes. Turn the cutlets over and transfer the pan to the oven. Roast until the cutlets are firm to the touch and
the bread crumbs are nicely browned, about 5 minutes. Transfer the cutlets to a warmed platter or warmed individual plates. To make the sauce, place the pan over medium-high heat and add the orange zest and juice, parsley, WildCheff
Ginger Citrus Blend, garlic and brandy. Cook, stirring, until slightly reduced, 2 to 3 minutes. Season with salt and
pepper to taste. Spoon an equal amount of the sauce over each cutlet. Serve immediately with your favorite seasonal veggie.
Serves 2-4.
