Turkey Cutlets in Anchovy-Lemon Sauce

Total Time
35 minutes
Rating
4(27)
Comments
Read comments
  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

  • Share this recipe

  • Print this recipe

Advertisement


Ingredients

Yield:6 servings
  • 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
  • tablespoons unsalted butter
  • 1teaspoon salt
  • ¼teaspoon freshly ground black pepper
  • 2tablespoons chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1270 calories; 52 grams fat; 15 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 13 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 188 grams protein; 1693 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

Preparation

  1. 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.

  2. 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.

  3. Step 3

    Preheat oven to 200 degrees.

  4. 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.

  5. 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.

Tip
  • 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

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
27 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Private comments are only visible to you.

or to save this recipe.