Here is tonight’s Menu and recipes:
Turkey cutlets, in my opinion, are a highly under used ingredient. They are low in calories, high in flavor, quick cooking and versatile. These are simply sautéed then topped with sweet and sour glazed peppers. Eggplant is a sponge when it comes to absorbing oil when fried. This lighter version takes a little more time, because you bake the eggplant after you bread it, but it come out with all the great flavor but not all the oil. And anywhere I can cut fat and calories, I do.
Serve these with a nice fruity Merlot, or a Sangiovese.
- 1 pound turkey breast cutlets
- Salt and pepper
- 2 teaspoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 cups sweet bell peppers (use a combo of yellow, orange or red), seeded and sliced into fairly thin strips
- 1/3 cup homemade or reduced sodium chicken broth
- 3 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- 1 teaspoon minced thyme
- Sprinkle salt and pepper over both sides of the cutlets. Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the cutlets and cook until lightly browned and cooked through. Remove from the pan and keep warm.
- In a small bowl, combine the chicken broth, balsamic vinegar and brown sugar. Mix until the sugar is dissolved.
- Reduce the heat to medium; add the garlic to the pan, sauté about 30 second; add the peppers and sauté 2 – 4 minutes, or until just soft and starting to brown on the edges. Season with a pinch of salt and pepper along with the thyme; add the broth and cook until the sauce is reduced by half. Taste and adjust seasonings. Serve the pepper mixture over the cutlets.
- 2 eggplants, sliced into 1/2 inch rounds
- 2 egg whites, lightly beaten
- 1/2 cup flour
- 1/2 cup seasoned bread crumbs
- 1/3 cup grated Parmesan cheese
- 3/4 cup grated part-skim mozzarella cheese
- 1/4 cup fresh basil, finely sliced (chiffonade)
- 1 (28-ounce) jar marinara sauce, or homemade
- Heat oven to 375 degrees F.
- Dip each eggplant slice into the flour, the egg white then into the seasoned bread crumbs. Arrange on a cookie sheet cover with a thin layer of olive oil. Lightly brush the top with olive oil. Bake 35 – 40 minutes or until the eggplant is soft.
- Spread a small amount of the marinara evenly over the bottom of a baking dish. Add a layer of eggplant, spoon sauce over, sprinkle with 1/2 of the mozzarella and parmesan. Make another layer finishing with the cheese. Cover and bake for 30 minutes, uncover and continue baking for 15 minutes more, or until the cheese is browned and the casserole is hot and bubbly. Let sit for 10 minutes before serving.