About 7 years ago we started clipping recipes. They would come from magazines, newspapers and cookbooks. We would cut them out thinking we could make them...someday. With all those great ideas, we started a recipe box. For a while, we relied on our recipe box for dishes that would eventually become our favorites. Today, before we go grocery shopping we will pick out some recipes and meal plan for the week. With hectic schedules and quite a few mouths to feed, planning means we look forward to dinner.
Having cooked many different recipes over the past 18 months, we find we never make it back to our favorites (or the recipe box). The other day, Jeff and I were saying that we were actually having a tough time trying to figure out what to make. We pulled out the old recipe box for ideas.
Chicken? Fish? Hamburger? Pork chops? What about turkey cutlets? That's something different. Really haven't done any recipes with turkey cutlets. The recipes seemed interesting...why not! And what a refreshing change. I don't think we have had turkey since Thanksgiving. The Turkey Cutlets with Cilantro-Almond Sauce was a Gourmet magazine recipe from July 2006.
The cutlets worked up quickly and cooked on the grill within 6-8 minutes. The combination of ingredients seem crazy but I promise, you will enjoy every delicious bite. With or without the sauce, the cutlets are incredible. As you can see, we served ours with white jasmine rice and a roasted corn bean salsa. Everything worked.
As always, the family was our test audience and everyone loved the meal. They all commented on how nice it was to have something different, especially when chicken is a staple that can be over used. With cook-outs coming this weekend, instead of grilled chicken, try the grilled turkey. It's refreshingly good!
3 tablespoons of red-wine vinegar
1 large clove of garlic, finely chopped
1/4 teaspoon of dried hot red-pepper flakes
3/4 teaspoon of salt
1/4 cup extra-virgin of olive oil
1/2 cup of sliced almonds, toasted
1/3 cup of chopped fresh cilantro
1/2 teaspoon of ground coriander
1/4 teaspoon of cinnamon
4 (1/4-inch-thick) turkey breast cutlets (about 1 1/4 lb)
Whisk together vinegar, garlic, red-pepper flakes, and 1/4 teaspoon salt until salt is dissolved. Add 3 tablespoons oil in a slow stream, whisking until combined well, then whisk in almonds and cilantro.
Prepare grill for cooking with hot charcoal (high heat for gas).
Whisk together coriander, cinnamon, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt in a shallow bowl. Turn cutlets to coat in spice mixture. Grill turkey, turning once, until just cooked through, about 4 minutes total. Transfer to a platter.
Spoon almond sauce over turkey.
Cooks' Note: If you aren't able to grill outdoors, turkey can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until just cooked through, about 6 minutes total.