Thin-pounded turkey cutlets, coated in breadcrumbs and chopped almonds, then sauteed, and covered with smoked cheddar cheese. Served with a brown sugar and bourbon applesauce.
2 1⁄2 lb. Granny Smith apples, peeled
3 tbsp. brown sugar
3⁄4 cup bourbon
2 cups fresh bread crumbs
1⁄2 cup slivered almonds, chopped
Flour for dredging
3 eggs, beaten
Kosher salt and ground pepper
4 (5-oz.) turkey cutlets, sliced thin and gently pounded
1⁄3 cup clarified butter
4 oz. smoked Cheddar, sliced
Sliced almonds, for garnish
- Cut apples into 1⁄2-in. cubes. In saucepan, combine apples, sugar, and bourbon. Cook over med.-low heat, stirring often, 20-30 min., until apples are soft. Stir vigorously to mash apples. Keep warm.
- Combine bread crumbs and chopped almonds. Place flour and beaten eggs into two separate shallow containers.
- Season turkey cutlets with salt and pepper to taste; dredge in flour, then egg wash, and finally, in bread crumbs.
- Heat butter in large skillet over med. heat. Sauté cutlets 2 min. per side until brown.
- Transfer cutlets to sheet pan; top each with a cheese slice. Bake in 400°F oven until cheese melts.
- For service, garnish each cutlet with 2 tbsp. applesauce and a sprinkling of sliced almonds. Serve immediately.