Effingham Daily News, Effingham, IL

Features

July 15, 2013

4 comfort recipes: pan-fried turkey, lamb tacos, salad with mango, plus pea and radish salad

(Continued)

               Ingredients
               For the turkey
               Six 4-ounce white-meat turkey cutlets, such as Shady Brook Farms brand
               2 large eggs, beaten
               1/2 cup low-fat milk
               1 teaspoon seasoned salt, such as Lawry's
               1/2 teaspoon garlic powder
               1 teaspoon Italian seasoning
               1 teaspoon freshly ground black pepper
               2 cups plain panko bread crumbs
               1 teaspoon salt
               Olive oil or peanut oil, for frying
               For the kale
               2 tablespoons extra-virgin olive oil
               1 medium yellow onion, diced
               1 pound thinly sliced stemmed (and cleaned) mushrooms, such as cremini, shiitake or button
               2 pounds kale, hard stems and veins removed, cut into 1/4-inch ribbons (may substitute 1 1/4 pounds cut kale leaves)
               1/2 cup homemade or no-salt-added chicken broth
               2 cloves garlic, minced
               1/2 teaspoon kosher salt
               1/4 teaspoon freshly ground black pepper
               1 tablespoon Worcestershire sauce
               1 tablespoon cold unsalted butter, cut into pieces
               

Steps
               

For the turkey: Slice the cutlets in half crosswise (to create 12 pieces). Working with a couple at a time, place between large sheets of plastic wrap and pound to an even thickness of 1/4 inch.
               

Whisk together the eggs, milk, seasoned salt, garlic powder, Italian seasoning and 1/2 teaspoon of the pepper in a large bowl until well blended. Submerge all of the turkey pieces in the egg mixture, turning them to make sure they are completely coated. Cover and refrigerate for 30 minutes.
               

Meanwhile, prepare the kale: Heat 1 tablespoon of the oil in a large, ovenproof saute pan over medium-high heat. Once the oil shimmers, add the onion and mushrooms; cook, stirring often, until the onion and mushrooms soften and turn a light brown, about 10 minutes. Transfer to a mixing bowl.
               

Preheat the oven to 200 degrees.
               

Add half the kale, half of the broth and half of the garlic; use tongs to toss until the kale turns bright green and wilts a bit. Transfer to the onion-mushroom mixture and repeat with the remaining tablespoon of oil, the broth, garlic and kale.

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