June 18: Turkey Cutlets with Sauteed Brussels Sprouts with Pancetta and Balsamic Vinegar

2 teaspoons dried sage
1 cup fresh flat-leaf parsley leaves, chopped
   Juice of 1 lemon
6 tablespoons extra-virgin olive oil
   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
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

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. 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 sauteed Brussels sprouts.

4 SERVINGS

This meal was much better than I thought it would be. The turkey was actually moist and flavorful, and the Brussels sprouts were very tasty. They had a slight bitter aftertaste, but they were indeed the best Brussels sprouts I've ever had (that's not saying much, though :). I did undercook the turkey on accident (I forgot to set the timer). I had to put my piece (it was the thickest) in the microwave, which did dry it out, but that was my own fault. Also, I have no idea why, but I couldn't get the gravy to thicken. Any thoughts? It still tasted good.

I changed the 10 thinly sliced fresh sage leaves to 2 teaspoons dried sage. That's the only thing I changed about this recipe.