RECIPE

Wild Mushroom Turkey Cutlets with Wilted Spinach

Ingredients

  • 8 turkey cutlets
  • 5 tablespoons extra virgin olive oil (EVOO), divided
  • 1 pound mushrooms, quartered, divided
  • Salt and freshly ground pepper
  • 1 package dried mushrooms (porcini, cremini or any other kind you find)
  • 2 1/2 cups breadcrumbs
  • 1/2 cup Parmigiano Reggiano cheese, grated
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 2 tablespoons poultry seasoning
  • 4 eggs
  • 1/4 cup milk
  • 1 clove garlic, grated
  • 2 tablespoons butter
  • 1/4 cup aged balsamic vinegar
  • 2 cups chicken stock
  • 1 bag spinach
  • A pinch of nutmeg

Preparation

Preheat oven to 200ºF.

Place the turkey cutlets on a clean, flat, surface area and cover with plastic wrap. Using the back of a small skillet, give the plastic-covered cutlets a good pounding — you want them about a 1/4 to 1/2-inch thick and reserve.


Preheat a large, nonstick skillet over high heat with 2 tablespoons EVOO, about 2 turns of the pan, and add in half of the mushrooms. Cook on one side, trying not to move them too much, until they are nice and golden brown. Once they are golden, flip them over to brown on the other side. Season with salt and freshly ground pepper, remove to a platter and repeat with the remaining mushrooms.

While the mushrooms are cooking, place the dried mushrooms in a food processor and pulse until they are powder-like. Remove them into a large shallow dish and add the breadcrumbs, cheese, salt and freshly ground black pepper.

Set up two more shallow dishes: In one dish, combine 1 1/2 cups flour and poultry seasoning. In the other, whisk up the eggs and milk.


Dip the cutlets into the seasoned flour, then into the egg mixture, then into the cheesy breadcrumb mixture. Repeat with the rest of the turkey cutlets.


Heat a large skillet with 2 tablespoons of EVOO over medium-high heat. Cooking in batches to avoid crowding the pan, add the breaded cutlets and cook for about 3-4 minutes on each side, until nice and golden brown on each side. When the first batch is done cooking, place them in the oven to keep them warm and crispy.



While the first batch of turkey cutlets are cooking, get the sauce started for the cutlets: In the same skillet the mushrooms were cooked in, melt the butter over medium-high heat. Add the garlic and cook until it’s golden in color. Add the remaining 2 tablespoons of flour. Cook 2-3 minutes, then add the balsamic, allowing it to slightly reduce. Next, add in the chicken stock and reserved, cooked mushrooms to the skillet. Cook everything down until thick and creamy.

While the mushroom-balsamic sauce is cooking, get another skillet over high heat with a tablespoon of EVOO. Add the spinach to the skillet, cook until slightly wilted down — not too much; you still want to have a little crunch to the spinach. Season with salt, pepper and nutmeg.

Remove the turkey cutlets from the oven and serve them up with the wilted spinach and creamy mushroom-balsamic gravy alongside.

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Rachael Ray