- For the Chunky Bourbon Applesauce:
- 2-1/2 pounds Granny Smith apples, peeled & cored
- 3 tablespoons light brown sugar
- 3/4 cup bourbon
- For the Turkey Cutlets:
- 2 cups fresh white bread crumbs
- 1/2 cup slivered blanched almonds, roughly chopped
- 1/3 cup all purpose flour
- 3 large eggs, beaten for egg wash
- 1/2 teaspoon each kosher salt and freshly ground black pepper
- 4 5-ounce turkey cutlets, sliced thin & gently pounded to an even thickness
- 1/3 (or more) cup clarified unsalted butter
- 4 1-ounce slices smoked Cheddar cheese
- 1/4 cup slivered almonds
FOR THE CHUCKY BOURBON APPLESAUCE:
Dice apples into 1/2-inch cubes.
In a large heavy saucepan, combine apples, sugar and bourbon. Cook over medium-low heat, stirring often, for about 20-30 minutes, or until apples are soft. Stir vigorously to mash the apples.
The applesauce may be served warm, or cooled completely and refrigerated, tightly covered. Maximum shelf life is 5 days.
FOR THE TURKEY CUTLETS:
Mix fresh bread crumbs and chopped almonds together in a shallow container.
Place flour and beaten eggs into two additional individual shallow containers.
Season each turkey cutlet with salt and pepper, dredge each in the flour, egg wash and finally, the almond-breadcrumb mixture.
Heat the clarified butter in a large skillet over medium heat. Sear cutlets, being careful not to crowd the pan. Cook until the cutlets are brown and carefully turn to cook the other side. (Approximately 1-1/2 to 2 minutes per side.)
Transfer the cutlets to a sheet pan. Top each cutlet with a slice of Cheddar cheese. Bake in a preheated 400 degree F oven until the cheese has melted, approximately 5 minutes.
Garnish each cutlet with 2 tablespoons of Bourbon Applesauce and a sprinkling of sliced almonds. Serve immediately.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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