Chipotle Turkey Cutlets with Charred Corn Salsa

Daniel Eizans — Thu, 15 Oct 2009 14:26:16 +0000

With a wife working 80 hour weeks and a lengthy commute that begins around 6 p.m. each evening, it can be 7 or 7:30 before I’m even able to pre-heat a pan, which is why I adore quick recipes like this Chipotle Turkey Cutlets with Charred Corn Salsa. It’s 15 minutes or less from the time I light my burners to the time this smokey and spicy meal hits the plate. And since turkey cutlets and frozen corn are reasonably priced, this quick meal is also really great for families minding their budget.

This recipe came from the soon-to-be defunct Gourmet magazine, but I’ve modified it a bit for our tastes. Absolutely crucial to tying the whole dish together is the lime. So, if you’re going to give it a whirl don’t even think about starting to eat unless you’ve got the wedges of lime. The citrus really helps provide a balance to the heat and smokey flavor of the chipotle chili powder and also compliments the cilantro and bell pepper and onion that show up in the charred corn salsa.

Here’s what you’ll need and how to make this quick meal.

Ingredients

1 1/2 cups frozen corn kernels, thawed
1 1/4 pounds fresh turkey breast fillets (about 4 cutlets)
2 teaspoons chipotle chile powder
4 tablespoons corn or vegetable oil
1 large red bell pepper, diced
1 small red onion, diced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Lime wedges

Preparation
1. Heat a heavy medium sized nonstick skillet over a high heat. Once, it’s warm, add the corn and cook until it begins to char. Stir often during the process to prevent burning. You want the corn to develop color and the flavors of charring, but you don’t want it to scald and taste burnt. This process should take 5 to 6 minutes depending on your burners. Set the corn aside in a mixing bowl and cover to keep warm.

2. Sprinkle each turkey cutlet on both sides with chile powder, salt and pepper. Meanwhile heat 1 tablespoon oil in large skillet over medium-high heat. Once the oil has warmed add half of the turkey cutlets and sauté until cooked through, about 1 1/2 minutes per side for a thicker slice 45 seconds to 1 minute if you’re working with a skinnier bird. Transfer to plate. Repeat the process with the additional oil and remaining turkey. Set aside to allow meat to rest and the juices to redistribute.

3. Add 2 tablespoons oil to drippings in skillet and heat. Scrape up the drippings and add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown at edges, about 3 minutes longer. Then, stir in cilantro and lime juice.

4. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.

I like to serve this dish with warm tortillas or just some tortilla chips to eat the remaining salsa. It’s very quick, very tasty and really simple. Give it a try!

Chicken Jägerschnitzel With Hunter’s Sauce

Daniel Eizans — Tue, 13 Oct 2009 11:56:33 +0000

Jagerschnitzel is traditionally breaded pork, but we used chicken as an alternative to this traditional German favorite. Having spent some time in Germany in my younger years I’ve had the traditional preparation a number of times and I’m of the opinion that this was just as good as anything I had overseas. The recipe below is modified from this recipe from a Guy Fieri show that I caught on Food Network.

To make it more friendly for my wife, we substituted chicken breast and turkey bacon instead of using pork. It turned out to be a phenominal meal and matches well with the Spätzle With Parmesan And Parsley that was featured in the same episode.

Ingredients

1 1/2 pounds chicken breast, trimmed, halved and cut into 6-ounce portions
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1 egg
1/2 cup milk
2 teaspoons mustard
1 cup crushed unsalted crackers
1 cup panko bread crumbs
1/2 pound turkey bacon, diced
1/2 diced yellow onion, approximately 1/2 cup
2 cups sliced button mushrooms
1/4 cup red wine
Olive oil, for frying
2 cups chicken stock
2 tablespoons unsalted butter, room temperature
2 tablespoons chopped fresh Italian parsley leaves

Preparation

1. Preheat oven to 350 degrees F.

2. Pound chicken slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge chicken slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.

3. In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.

4. Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover chicken with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.

It’s VERY good, but somewhat time consuming. It also makes a pretty big mess out of the kitchen between the dredging, the setting aside, the frying, etc. It’s definitely not one for the weeknight, but an awesome comfort food meal for a Sunday with the family. Enjoy it. Big props to Mr. Fieri.

Diary of a Would-Be Chef » Turkey

Chipotle Turkey Cutlets with Charred Corn Salsa

Chicken Jägerschnitzel With Hunter’s Sauce