| Chunky Bourbon Applesauce |
| 2-1/2 Pounds Granny Smith apples, peeled & cored |
| 3 Tablespoons light brown sugar |
| 3/4 Cup bourbon |
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- Dice apples into ½-inch cubes.
- In a large heavy saucepan, combine apples, sugar and bourbon. Cook over medium-low heat, stirring often, for about 20-30 minutes, or until apples are soft. Stir vigorously to mash the apples.
- The applesauce may be served warm, or cooled completely and refrigerated, tightly covered. Maximum shelf life is 5 days.
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| Turkey Cutlets |
| 2 Cups fresh white bread crumbs |
| 1/2 Cup slivered blanched almonds, roughly chopped |
| 1/3 Cup all purpose flour |
| 3 Large eggs, beaten for egg wash |
| 1/2 Teaspoon each kosher salt and freshly ground black pepper |
| 4 5-Ounce TURKEY CUTLETS, sliced thin & gently pounded to an even thickness |
| 1/3+ Cup clarified unsalted butter |
| 4 1-Ounce slices smoked Cheddar cheese |
| 1/4 Cup slivered almonds |
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- Mix fresh bread crumbs and chopped almonds together in a shallow container.
- Place flour and beaten eggs into two additional individual shallow containers.
- Season each turkey cutlet with salt and pepper, dredge each in the flour, egg wash and finally, the almond-breadcrumb mixture.
- Heat the clarified butter in a large skillet over medium heat. Sear cutlets, being careful not to crowd the pan. Cook until the cutlets are brown and carefully turn to cook the other side. (Approximately 1-1/2 to 2 minutes per side.)
- Transfer the cutlets to a sheet pan. Top each cutlet with a slice of Cheddar cheese. Bake in a preheated 400 degree F oven until the cheese has melted, approximately 5 minutes.
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| Service |
- Garnish each cutlet with 2 tablespoons of Bourbon Applesauce and a sprinkling of sliced almonds. Serve immediately.
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