Turkey Cutlets in Anchovy-Lemon Sauce
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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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
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’m a huge Jacque Pepin fan. This recipe is good, but is improved greatly with the following tweaks: generously salt and pepper then dredge cutlets in flour before sautéing. For the sauce, keep the anchovies and lemon separate. Sauté and break down anchovies in the butter before adding the lemon. This will soften the fishi-ness. Then add the lemon juice and add 1/4 cup of chicken stock and pour sauce over the cutlets before finishing in the oven.
I’m a huge Jacque Pepin fan. This recipe is good, but is improved greatly with the following tweaks: generously salt and pepper then dredge cutlets in flour before sautéing. For the sauce, keep the anchovies and lemon separate. Sauté and break down anchovies in the butter before adding the lemon. This will soften the fishi-ness. Then add the lemon juice and add 1/4 cup of chicken stock and pour sauce over the cutlets before finishing in the oven.
A very nice and quick treatment of turkey or chicken cutlets. I might add a little more fresh herbs the next time. But someone at NYTCooking should check the nutritional information for this. 1270 calories per serving? I think not.
This recipe is magnificent in its simplicity. It comes together very easily and is tasty. Beware the final bake in the oven, though. It's easy to overcook the cutlets in that step. My oven won't turn down that low and they ended up a little overdone. Otherwise, very easy and quick.