New Recipe

Although I've been trying to use some of the items in my freezer, I did cook some new recipes this week that were mostly chicken.  I try and cook something new on Wednesdays and Fridays since we don't go to Jazzercise then.

Last night we had Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping , Pesto and Mozzarella from Rachael Ray's cookbook 365:No Repeats.  It was very good and I used chicken breasts instead of turkey.

Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping , Pesto and Mozzarella

• 2 tablespoons olive oil plus some for shallow frying
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, chopped
• salt and freshly ground pepper
• 3 to 4 tablespoons all purpose flour
• 2 eggs
• 1 cup Italian bread crumbs
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 2 pounds turkey cutlets (I used 4 chicken breast halves, pounded)
• 1 pint grape tomaotes
• 1/2 cup dry white wine or chicken stock
• 1 cup store-bought, good-quality pesto sauce
• 1 large ball fresh mozzarella cheese, thinly sliced or grated

1. For the grape tomato topping, preheat a medium size skillet over medium-high heat with the 2 tablespoons of the olive oil.  Add the onions, garlic, salt and pepper.  Cook until the onions are translucent, 2 to 3 minutes.
2. While the onions are cooking, set up the breading station for the turkey cutlets.  Place flour in a shallow dish.  In another shallow dish, thoroughly beat together the eggs, with a splash of water.  In a third shallow dish, combine the bread crumbs, parmigiano and parsley.
3. Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat.  Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
4. Thoroughly coat the cutlets in the eggs and then in the breading and add to the hot oil. 
5. Cook the cutlets in a single layer, in 2 batches if necessary, for 3 to 4 minutes on each side, until the juices run clear and the breading is evenly browned.  Remove the cooked cutlets to a plate lined with a paper towel.
6. To the skillet with the onions, add the grape tomatoes and white wone or stock.  Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.
7. Preheat the broiler.
8. Arrange the cooked cutlets on a cookie sheet.  Top each with a little of the warm fresh grape tomato topping, top that with a little pesto, then top that with 2 slices of the mozzarella cheese.
9. Place the cookie sheet under the broiler and broil until the cheese warms and melts but had not browned.  Serve immediately.

I usually find that Rachael Ray's recipes are very tasty.  I also usually find that they are very big portions and of course with this we'll have the leftovers on Sunday for dinner. 

I find that the recipes rarely, if ever, take 30 minutes.  I'm not a slow cook, I have probably above average prep skills and am very used to multi tasking from 10 years of personal cheffing, but I think the recipes take more time. I spent probably close to 30 minutes getting my mise en place done.  I do get everything measured and ready to go before I start cooking, it just usually is a good idea. 

I find the recipes use many dishes for preparation.  Again, I am a "clean as I go" cook so there isn't a mess at the end, but lots of dishes.  I don't clean up after dinner, that's my husband's job, but I do notice what I'm using.

That said, the recipes are good, this was very good and I'd make it again.  But I don't have to - it's already done for tomorrow!

Today I have a kid's private class at Cook's Warehouse for Pasta and More.  I have leftovers for my husband from a dish I made on Thursday for a client.  It was easier to make more than I needed than to cut down the recipe and I knew he needed dinner for Saturday night.  It's all done, he just has to heat his personal chef prepared meal.