Turkey Breast Cutlets with Lemon Caper Sauce
The weekends are a great time to try out a new recipe that might seem a bit more involved for those busy week night dinners. It is a dinner that you might sit down to with a glass of wine and make it a more relaxed evening. It is not that typical weeknight dinner where you rush to get it made and then rush to finish and clean up to get out the door to the next activity.
For me, when I try a new recipe I like to prep all the ingredients before mixing them together as the recipe calls for. I have found in the past that when you prep as you go along, you might miss something or put an ingredients in too late because you were not prepared. So as you can imagine the counter will be filled with little prep dishes and I will have a lot of pots and pans for the clean up. That was the case with these two recipes, but my clean up help didn’t mind after the wonderful meal they just finished.
I found the Gnocchi Recipe on Cooking Light, a favorite magazine of mine. The turkey cutlet recipe was inspired by a recipe for wiener schnitzel because I was looking for a recipe that would prepare the turkey breast in a manner similar to the schnitzel. The Lemon Caper sauce was a wonderful bonus to these cutlets.
So give these two a try, either together or separate. You won’t be disappointed.
1/3 cup all-purpose flour
3 tablespoons butter, divided
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Garnishes: lemon wedges, chopped fresh flat-leaf parsley
Combine flour, salt, and pepper; dredge turkey in mixture.
Melt 2 Tbsp. butter with oil in a large skillet over medium-high heat; add turkey, and cook, in batches, 1 1/2 minutes on each side or until golden. Transfer to a serving dish, and keep warm.
Add white wine, lemon juice, and remaining 1 Tbsp. butter to skillet, stirring to loosen particles from bottom of skillet. Cook 2 minutes or just until thoroughly heated.
Stir in garlic, parsley, and capers; spoon over turkey. Garnish, if desired. Serve immediately.
Brown Butter Gnocchi with Spinach and Pine Nuts
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
1 (10-ounce) package fresh spinach, torn
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) finely shredded Parmesan cheese
Cook gnocchi according to package directions, omitting salt and fat; drain.
Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.