As I was leaving to procure ingredients for tonight’s dinner, it occurred to my husband that I might not find turkey cutlets. “I can make the same dish with chicken,” I advised.
“Yeah, but don’t,” he replied.
“It’s all or nothing on this one, Annie. I’ve gotta have me some turkey. If you can’t get turkey cutlets, let’s have something else.”
And so began my hunting and gathering. I went to my neighborhood grocery store, and went straight to the poultry section. No cutlets. I bought the ingredients for the back-up dinner: Zatarain’s red beans & rice mix and andouille sausage. (You know that’ll be delicious tomorrow.)
Then I drove across town to the specialty grocery store (with the cheerful staff sporting tropical shirts) and bought everything I needed.
Except for a lemon. “We’re out!” chirped the smiling young lady restocking produce. Dag.
I drove back toward my house and stopped into a third store. Lemons. Yesssss.
My husband and I cooked together like we were newlyweds, using all the fun tools like the microplane, the juicer, the copper skillet, and pretty much all of our knives and bowls. (Lots of hand washing tonight, but worth it.)
Summer Turkey Cutlets (with Creamy Lemon-Basil Sauce)
Serves 4, uses a whole mess of utensils and dishes, involves lots of “setting aside,” and really satisfies summer creamy lemon-basil cravings
1 tablespoon butter
1 sweet yellow onion, sliced
2 cups mushrooms, sliced
1 clove garlic, minced
½ cup flour
8 turkey cutlets
½ cup white wine
6-7 large fresh basil leaves, or more to taste
2 tablespoons cream
1 pot of mashed potatoes (however you prepare yours – I make mine with Yukon golds, butter, and cream while I’m cooking this dish.)
1. Salt and pepper the cutlets to taste, then dredge through flour and set aside on a plate.
2. Zest the lemon into a small bowl. Chiffonade the basil and add to the zest. Set aside.
3. Juice the lemon into a separate bowl and add the wine. Save for a couple of minutes.
4. Melt the butter in a skillet over medium high heat. Brown the mushrooms, onions, and garlic, about 3-4 minutes. Remove from the pan and set aside.
5. Brown the cutlets in the hot pan, 1-2 minutes per side. Remove the cutlets from the pan. Wait for it…set aside!
6. Deglaze the pan with the lemon – wine sauce. Add back the cutlets and vegetables, reduce to low, and cover. Simmer for 10 minutes, or until turkey is cooked through and veggies are tender.
7. Plate the mashed potatoes. Place the servings of cutlets and veggies onto the potatoes.
8. Add the cream, zest, and basil to the sauce. Whisk for a skinny minute, and then drizzle over the plates. Serve.