Yield: 1 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: American   Meal Type: Main Course, Entrée   Preparation Method: Saute, Oven Finish   Product Type: Turkey Cutlets/Steaks

Turkey Cutlet

8 Ounces TURKEY CUTLET, gently pounded to an even thickness

1 Ounce olive oil

2 shallots, cut in half

1/2 Cup seedless red grapes, roasted with balsamic vinegar until just cooked

1 Ounce bourbon

2 Tablespoons Dijon mustard

1 Sprig fresh tarragon

2 Ounces TURKEY STOCK

In an ovenproof skillet, brown turkey cutlet in hot oil. Add shallots and grapes. Place the pan in a preheated 325 degree F oven. When cutlet is done, remove cutlet from skillet and hold warm. Return skillet to stove top, add bourbon (which will flame), mustard, tarragon and stock, mixing all together. Simmer to reduce, approximately 1 minute.

Prep for Rice Pilaf

8 Cups diced sweet onions

1 Cup unsalted butter

2 Cups currants

4 Cups cold water

Cook diced onions in hot butter until soft. Add currants and cold water. Simmer 3 minutes. Hold for service.

Service

As needed pine nuts

As needed cooked rice

As needed sugar snap peas, cooked

As needed fresh tarragon for garnish

For each order, combine 2 ounces onion mixture, 1/2 ounce pine nuts and 1-1/2 cups cooked rice. Heat to serving temperature. For each order, ladle bourbon sauce, shallots and grapes over warm turkey cutlets. Spoon rice pilaf onto warm dinner plate. Complete presentation with hot sugar snap peas. Garnish with additional tarragon.

Chef: Chef/Owner Jim Solomon Restaurant: The Fireplace Restaurant Location: Brookline, MA