| Turkey Cutlets |
| 1/2 Teaspoon extra virgin olive oil |
| 2 (4-ounce) TURKEY CUTLETS |
| 2 Ounces TURKEY STOCK or other poultry stock |
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- Heat oil in sauté pan. Sear turkey breast cutlet on both sides giving a nice brown color. Deglaze the 2 fluid ounces poultry stock.
- Finish under the salamander.
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| Fingerling Potatoes |
| 1/2 Teaspoon extra virgin olive oil |
| 5 Ounces fingerling potatoes (cut in half) |
| 2 Ounces TURKEY STOCK or other poultry stock |
| 1/2 Teaspoon chopped scallions |
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- In another sauté pan, heat oil. Add fingerling potatoes, open side down. Sear, giving a nice golden brown. Add 2 fluid ounces poultry stock and chopped scallions.
- Finish cooking under the salamander.
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| Shiitake Mushrooms & Bok Choy |
| 1/2 Teaspoon extra virgin olive oil |
| 2 Ounces shiitake mushrooms, stems removed and rough chop |
| 1 Tablespoon chopped fresh garlic |
| 4 Ounces chopped bok choy |
| 2 Ounces TURKEY STOCK or other poultry stock |
| As needed chopped parsley |
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- In another sauté pan, heat oil. Add shiitake mushrooms and chopped garlic. Sauté briefly, only until garlic is fragrant.
- Add bok choy and 2 fluid ounces poultry stock.
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| Assembly and Service |
- Position fingerling potatoes and shiitake mushrooms on warm dinner plate.
- Lean both turkey culets against the vegetables. Pour remaining pan juices over the entire presentation.
- Garnish with chopped parsley.
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