Turkey Cutlets In Anchovy-Lemon Sauce
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1whole (double) turkey breast (see note), including the wings, about 5 pounds; or 6 boneless turkey steaks; or 2 to 2¼ pounds of other turkey meat
- 2ounces (1 can) flat anchovy fillets
- 2tablespoons lemon juice
- 1½tablespoons unsalted butter
- 1teaspoon salt
- ¼teaspoon freshly ground black pepper
- 2tablespoons chopped parsley
Nutritional analysis per serving (6 servings)
167 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 21 grams protein; 441 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe. Pull off the skin and discard it or prepare it as crackling. Cut around the breastbone and remove the meat from each side in one large piece. Cut each piece lengthwise on a slant into 3 large steaks, each about ⅜ inch thick, and pound them lightly to make them equal in size. Set aside.
- Step 2
Drain the anchovies, reserving the oil. You should have about 2 tablespoons of oil. Chop the anchovies coarsely, and put them in a bowl. Toss with the lemon juice, and set aside.
- Step 3
Preheat oven to 200 degrees.
- Step 4
At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones. Sprinkle the cutlets with salt and pepper. When the butter and oil are hot, add the cutlets and saute for about 1½ minutes on each side. They should still be pink inside.
- Step 5
Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets. Mix well and pour over the cutlets. Put in the oven for at least 15 minutes. At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.
- A whole breast will give ½ pound of skin, 2¼ to 2½ pounds of bones (including wings), and 2 to 2¼ pounds of meat.
Private Notes
Comments
I think the recipe must mean that the oven should be heated to 170-180 degrees Celsius which translates to around 350 F!
Very tasty but the 200 degree cook time is off, it takes way longer. Or perhaps the pan cooking needs to be extended?
Advertisement