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Chicken & Turkey - In the Pan
Turkey Cutlets Asiago Asparago
Four, turkey breast cutlets, 12-14 oz total weight
12 spears fresh asparagus, boiled and shocked
2 TBS olive oil (preferably Spanish Picual)
2-3 cloves garlic, bashed
olive oil, butter, salt and pepper
Asiago Fresco cheese
Vermouth
Squeeze of fresh lemon
2-3 TBS butter
Have your butcher fashion chicken or turkey breast into four cutlets, and flatten them well with a cleaver if desired. Season lightly with salt and pepper and set aside. Preheat oven to 250 degrees. Blanch asparagus spears and shock in ice water. Set aside.
In a 12-inch stick free skillet, warm olive oil and slowly sauté bashed garlic – removing when lightly browned. Add cutlets and cook over low to medium heat for about 2 minutes per side. Remove from pan, place on serving plate, top with Asiago cheese and asparagus spears, and hold in warm oven.
Raise heat and add a splash of vermouth and a squeeze of lemon (and zest if you like) to pan - reducing slightly – then remove from heat and whisk in pats of butter. Pour sauce over prepared chicken and asparagus. Fabulous with creamy polenta. Serves 2. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
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