Master Recipe
Sautéed Turkey or Veal Cutlets
serves four
NOTE: The timing for turkey and veal cutlets is the same. Turkey
and veal are fairly bland, so they both match well with
aggressively flavored sauces.
6 turkey or veal cutlets (about 11/2 pounds), rinsed and thoroughly dried
Salt and ground black pepper1/2 cup all-purpose flour
2 tablespoons vegetable oil
INSTRUCTIONS:
1. Preheat oven to 200 degrees. Place a plate in oven for keeping cooked cutlets warm while you make one of the pan sauces.
2. Season both sides of cutlets with salt and pepper to taste. Measure flour onto a plate or pie tin. Working with one cutlet at a time, dredge in flour and shake to remove excess.
3. Heat heavy-bottomed 12-inch skillet over high heat until hot, about 4 minutes. Add oil and heat briefly until it shimmers. Lay cutlets in pan. Adjust heat to medium-high (fat should sizzle but not smoke) and sauté cutlets, not moving them until well browned, about 2 minutes. Turn cutlets with tongs and sauté until meat feels firm when pressed, about 11/2 minutes. Remove pan from heat and transfer cutlets to warm oven. Continue with one of the variations that follows.