We sat down to the dinner table last night and for the first three minutes: total silence. Total silence followed by comments such as “Good dinner, Mom!”, and “REALLY good dinner, Mamacita!”, and “Yeah, nice job!” I just love it when I hit a home run, I really do. I live for dinner time glory.
It should be noted here that No Thank You Boy did not offer up any of these compliments. NTYB observed silence and then excused himself to make a roast beef sandwich. Sigh. Love the kid dearly, but let’s nevermind him. You should never judge a recipe based on his opinion.
Anyhoo, I noticed these antibiotic free turkey products recently, and since they’re on sale this week, I decided to give them a go with this dish. ‘Course, the amount of olive oil required for this recipe probably cancelled out any benefit there was from eating antibiotic-free turkey. Also, just to gild the lily, we had these delicious pan roasted potatoes with bacon and thyme as a side dish. That’s how I roll.
In the event you have an abnormal aversion to copious amounts of olive oil and bacon drippings, please remain on the line for the next available recipe. Cue the Muzak.
I followed the turkey recipe to the letter, but took some liberties with the potatoes. This dinner could not be easier, I pinky promise you. The turkey cooks so quickly, there’s really no chance of it drying out, and I love the idea of serving it over a bed of greens!
Hope you like it.
Source: foodnetwork.com, Giada De Laurentiis
- 1 ½ lbs. turkey tenderloins (Plainville Farms brand is on sale)
- ½ c. flour
- ½ t. salt
- ½ t. freshly ground pepper
- 3 eggs, beaten
- 2 c. Italian-seasoned breadcrumbs
- 1/3 c. olive oil, plus a little extra for the greens
- 5 c. baby arugula (I used the mixed baby greens that are on sale)
- 1 pint cherry tomatoes, halved (on sale)
- 1 small block Parmesan
- Lemon wedges for serving
Cut the tenderloins into ¾” thick slices. Place the turkey slices on a cutting surface and cover with a sheet of heavy duty plastic wrap. Using a meat mallet or a heavy small saucepan, pound the turkey until 1/8 – ¼” thick.
Combine the flour, salt, and pepper in a medium bowl. Place the eggs in a second bowl. Place the breadcrumbs in a third bowl. Season the turkey cutlets on both sides with salt and pepper. Dredge the turkey in the flour, and shake off any excess flour. Dip the turkey into the eggs, and then in the breadcrumbs to coat. Repeat with all remaining turkey cutlets.
Heat the oil in a large skillet over medium-high heat. Oil is ready when a pinch of flour sizzles immediately upon contact. Cook the turkey in batches until golden brown and cooked through, about 2 minutes per side. Add more oil as needed. Remove cutlets from the skillet and drain on paper towels.
Arrange the greens and tomatoes on a large serving platter. Drizzle with olive oil and season with salt and pepper to taste. Arrange the turkey on top of the greens. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with the lemon wedges on the side.
ROASTED POTATOES WITH BACON & THYME
Source: adapted from foodnetwork.com, Giada De Laurentiis
- 4 thick-cut slices of bacon, roughly chopped
- 5-6 medium to large redskinned potatoes, cut in to wedges (on sale)
- 1 clove garlic, minced
- ¼ t. salt
- ¼ t. freshly ground black pepper
- ¼ t. dried thyme (or more to taste)
Preheat the oven to 450.
Place the potato wedges in a pan of salted water and bring to a boil over medium high heat. Reduce heat to a simmer and cook potatoes for 12-15 minutes. Drain and set aside.
Heat a large, oven safe skillet over medium heat. Add the bacon and cook until browned and crispy, 10-12 minutes. Using a slotted spoon, remove bacon to paper towels to drain. Add the potatoes, garlic, salt, and pepper to pan, and toss to coat in the bacon drippings. Transfer pan to the oven and roast potatoes for 20 minutes; remove and stir in the thyme and reserved bacon. Continue to roast until potatoes are golden brown and crispy, about another 10 minutes. Transfer potatoes to a large serving bowl and serve immediately.
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