In the interest of keeping things lighter and healthier, the traditional butter sauce is replaced with a flavorful vinaigrette.
|2 Quarts cold water|
|1/2 Cup salt|
|1/4 Cup sugar|
|3 Each juniper berries|
|2 Cloves garlic, crushed|
|2 Sprigs fresh tarragon|
|1 Medium bay leaf|
|1 Teaspoon black peppercorns|
|8 (4-Ounces) Each TURKEY CUTLETS|
- Bring all ingredients, except turkey, to a boil. Immediately remove from heat and cool overnight in the refrigerator.
- Immerse the cutlets in the brine for 2 hours in a covered container in the refrigerator. Remove cutlets from brine. Rinse and pat dry. Discard brine.
|1/2 Cup cider vinegar|
|1 Teaspoon Dijon mustard|
|1/4 Cup finely chopped chives|
|1/2 Cup chopped dill|
|1 Medium lemon, zested|
|2 Tablespoons capers|
|1 Tablespoon minced shallots|
|1 Cup light olive oil|
|To taste salt and freshly ground black pepper|
- Whisk together the vinegar, mustard, herbs, lemon zest, capers and shallots.
- Slowly add the oil while whisking until it is completely incorporated. Adjust seasoning to taste and set aside.
|Corn and Tomato Salad|
|3 to 4 Ears sweet corn|
|1 Medium red ripe tomato, cut in small wedges|
|As needed extra virgin olive oil|
- Roast the corn, in the husk, for 16 minutes at 450 degrees F. Allow to cool for 10 minutes before shucking and removing corn from the cob. This step can be done well ahead of service.
- At point of service: sauté corn and tomatoes in olive oil just until warm. Season to taste.
|1 Cup flour|
|2 Tablespoons finely chopped fresh thyme|
|Dash salt and freshly ground black pepper|
|2 Tablespoons olive oil|
|1/2 Cup sherry vinegar|
|1/4 Cup cold water|
- Mix the flour, thyme, salt and pepper in a mixing bowl.
- Heat a sauté pan with olive oil on medium heat. Dredge the cutlets in the flour mixture, making sure to liberally coat on all sides. Sauté until golden brown on both sides, about 4-5 minutes per side. Remove the cutlets to a baking sheet.
- Repeat until all of the turkey is golden brown. Deglaze the pan with sherry vinegar and water. Strain through a fine strainer and discard the solids, reserving pan jus for the vinaigrette.
- When it has cooled to room temperature (10 minutes), whisk into the vinaigrette.
|Service and Plating|
- Put the cutlets into a preheated 350 degree F oven for about 12 minutes. Cook until the internal temperature registers 165 degrees F.
- Arrange the warm corn and tomato salad on 4 serving plates.
- Place two cutlets atop the salad and dress with the vinaigrette.