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Pan-Roasted Wild Turkey Cutlets with Orange Citrus Pesto

Boneless cutlets are a great way to enjoy your wild turkey – show the versatility of how you can utilize the turkey breasts. In this recipe, the cutlets are dipped in beaten egg, coated with panko, then browned on the stovetop before they are quickly finished in a hot oven. The sauce is inspired by the gremolata of Northern Italy, a mixture of parsley, lemon zest and garlic traditionally used on osso buco. Lemon juice and zest may be substituted for the orange juice and zest.

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. Preheat oven to 400-degrees F.
  • 2. Place the flour on a plate and season lightly with salt and pepper.
  • 3. In a pie pan, whisk together the egg, ustard, and a little sea salt and pepper.
  • 4. Place the panko crumbs on another plate.
  • 5. Drizzle small amount of WC Blood Orange Olive Oil on both sides of cutlets and then coat each cutlet on both sides with desired amount of WC Tuscan Spice 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.
  • 6. In a large seasoned cast iron pan over medium-high heat, melt the butter with the olive oil.
  • 7. When it is very hot, add the cutlets and saute until the crumbs are crisp and golden, about 2-3 minutes.
  • 8. 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,a bout 5 minutes.
  • 9. Transfer the cutlets to a warmed platter or warmed indivivdual plates.
  • 10. [To make the Sauce:]
  • 11. Place the pan over medium-high heat and add the orange zest and juice, parsley, WC Sicilian Spice Blend, garlic and brandy.
  • 12. Cook, stirring, until slightly reduced, 2-3 minutes.
  • 13. Season with salt and pepper to taste.
  • 14. Spoon an equal amount of the sauce over each cutlet. Serve immediately with your favorite seasonal veggie.

Instructions

  • 1. Preheat oven to 400-degrees F.
  • 2. Place the flour on a plate and season lightly with salt and pepper.
  • 3. In a pie pan, whisk together the egg, ustard, and a little sea salt and pepper.
  • 4. Place the panko crumbs on another plate.
  • 5. Drizzle small amount of WC Blood Orange Olive Oil on both sides of cutlets and then coat each cutlet on both sides with desired amount of WC Tuscan Spice 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.
  • 6. In a large seasoned cast iron pan over medium-high heat, melt the butter with the olive oil.
  • 7. When it is very hot, add the cutlets and saute until the crumbs are crisp and golden, about 2-3 minutes.
  • 8. 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,a bout 5 minutes.
  • 9. Transfer the cutlets to a warmed platter or warmed indivivdual plates.
  • 10. [To make the Sauce:]
  • 11. Place the pan over medium-high heat and add the orange zest and juice, parsley, WC Sicilian Spice Blend, garlic and brandy.
  • 12. Cook, stirring, until slightly reduced, 2-3 minutes.
  • 13. Season with salt and pepper to taste.
  • 14. Spoon an equal amount of the sauce over each cutlet. Serve immediately with your favorite seasonal veggie.

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