Sage Turkey Cutlets (Salbeischnitzel)
I discovered this quick but elegant recipe in the German cooking magazine, Schoner Essen. Translated directly from the German (click on the conversion button to obtain US measurements instantly).
- Ready In:
- 300 g red onions
- 4 tablespoons oil
- 120 ml red wine
- 1 teaspoon sugar
- salt and pepper, to taste
- 8 skinless boneless turkey breasts, thinly pounded (about 80 grams each)
- 40 g butter
- 12 fresh sage leaves
- Peel the onion and slice it into thin rings.
- Heat a skillet and sweat the onions in 2 Tbsp of oil, covered, until they look translucent.
- Add the red wine and the sugar and cook together 5-8 minutes, uncovered.
- Sprinkle with salt and pepper to taste.
- In another pan, heat 2 Tbsp oil and over fairly high heat brown turkey cutlets 2-3 minutes per side, or until almost cooked through.
- Lower the heat and add the butter and the sage leaves and cook enough to heat through and to cook turkey completely (but be sure not to overcook or cutlets will get too dry).
- Season with salt and pepper, to taste.
- Set the cutlets, drizzled with any extra pan sauce, on serving plates and top with a bit of the red onions.
- You may use boneless skinless chicken breasts, pounded very thin- but adjust cooking times.
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Maybe not the healthiest dinner I've cooked, but definitely one of the best ways I've done turkey! So nice to find a recipe that isn't breaded. I too used turkey thigh cutlets instead of turkey breast and also had to use dry sage. DB has asked me to keep this one on the "PMA" list.(Please make again) Served this along with Roasted Potatoes and Sage # 4370 and Sauteed Green Apples and Leeks #140524. Thanks HeatherFeather!!