May 23, 2024


Free For All Food

Brussels sprouts exhibit off their flexibility when served with turkey cutlets

Brussels sprouts are a good deal far more versatile than we give them credit rating for. A person of my beloved approaches to serve them is uncooked, an strategy quite a few cooks forget about. The solution is to slice them into slim ribbons and then toss in flavorful vinaigrette.

The easiest way to slice them is to initial make a shallow trim at the foundation exactly where it appears to be like rough and perhaps discolored, leaving adequate so the leaves continue to be attached. Then load them higgledy-piggledy on their sides into the tube of a food processor equipped with the slicing blade. Excitement, buzz, excitement. In just seconds, individuals beauties are strips of salad fixings.

This dish embraces homey flavors, working with the dressed Brussels as a topping for sauteed turkey cutlets. My supermarket shares fresh new turkey cutlets about 50 percent of the time, so when I see them, I seize a bundle or two and continue to keep them in the freezer to use for swift-to-get ready meals.

Turkey Cutlets With Brussels Sprout Salad

Serves 4


1/2 cup all-objective flour

Kosher salt and freshly floor black pepper

4 (4-ounce) turkey cutlets, pounded to a 1/4-inch thickness if necessary

1/4 cup additional-virgin olive oil, additionally 1/2 cup additional-virgin olive oil, divided use

1/4 cup sherry vinegar

2 tablespoons total-grain mustard

2 garlic cloves, minced

1/4 cup chopped new tarragon leaves

4 cups thinly sliced Brussels sprouts (from 3/4 pound)


1. Put the flour in a rimmed plate or pie pan and stir in a small salt and pepper. Time equally sides of the turkey with salt and pepper. Dredge the turkey in the seasoned flour, shaking off the excess. Established a substantial skillet over medium-superior heat. Add 1/4 cup oil to the preheated skillet. Increase the turkey and cook right up until mild golden brown on both of those sides, about 2 minutes for every aspect.