I have turkey cutlets thawing... very thin, any suggestions? TIA

you could pound on it and then wrap in some ham and swiss... smileys/wink.gif

 
Yes, was thinking that after reading chick post, above, but I don't have ham and I don't have

Swiss cheese either! lol

 
I was attempting humor but a good, simple method is mayo and breadcrumbs

season to taste but s&p will do. considering they are very thin. Turkey Fajitas?

 
Crumbs. Our local grocery store (Publix) sells an upgrade "roasted garlic Tuscan" loaf.

I cut off a chunk, pull the inside soft stuff out and toss it into the mini-Cuisinart. Then slightly toast that with some butter in a pan to dry out, then mix it with crushed Kettle Salt & Pepper chips to finish off the broiled sockeye salmon lightly coated with Dijon & mayo. (Thank You! Cook's Illustrated!)

I take the remaining thin slices of crusts and toast those in the pan with a bit more butter. Larry pours me 2 oz of red wine and I munch away on hot, crusty crust while finishing dinner. Best part of the meal.

 
No problem. Went directly into the food processor. Pulsed it to keep the bigger chunks moving

around. It looks bigger at first, but as it's toasted in the pan, it shrinks up. With that buttery taste added to the gentle roasted garlic flavor, the crumbs are amazing.

 
I don't normally use the recipe but here it is. From Calif Cul Ac.

Normally I just mix jarred mayo, sometimes with a little sour cream, with the other ingredients. It has been our very favourite dip for cold chicken drumsticks. And I forgot to mention the mustard which is not to be forgotten.

Mustard - Mayo Sauce for Poultry

especially good with cold fried chicken

1 c. mayo, see below
1/4 c. Dijon (Maille please)
1 t. freshly-ground black pepper
3 + cloves of garlic, crushed
1 tsp. White wine vinegar
1 T. fresh chopped tarragon

Mix with whisk until blended.


Mayo:

1 egg
1 egg yolk
½ t. salt
1/4 t. Dijon
1/8 t. white pepper
pinch sugar
2 c. extra virgin olive oil

Whisk all ingredients together except oil. Very slowly drip in oil. Refrigerate.

 
Thanks everyone... I ended up making kind of a turkey supreme, from a few

different suggestions here. Good!

 
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