Yield: 12 servings
Chunky bourbon applesauce:
7 1/2 lbs. Granny Smith apples, peeled and cored
1/2 cup light brown sugar
2 1/4 cups bourbon
6 cups fresh white bread crumbs
11/2 cups slivered blanched almonds, roughly chopped Flour, as needed for dredging
9 large eggs, beaten for egg wash
Kosher salt and freshly ground black pepper, to taste
12 5-oz. turkey cutlets, sliced thin and gently pounded to an even thickness
1 cup clarified butter, or more if needed
12 1 oz. slices smoked Cheddar cheese Slivered almonds, for garnish
- For the applesauce: Dice apples into 1/2" cubes.
- In a large heavy stockpot, combine apples, sugar and bourbon. Cook over medium-low heat, stirring often, for about 30-40 minutes, or until apples are soft. Stir vigorously to mash apples. The applesauce may be served warm, or cooled completely and refrigerated, tightly covered. (Maximum shelf life is 5 days.)
- For the cutlets: Mix fresh breadcrumbs 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 flour, egg wash and finally, the almond-breadcrumb mixture.
- Cover and hold in the refrigerator for service.
- To serve, per order: Preheat oven to 400°F. Heat 1 Tbsp. of clarified butter in a sautè pan over medium heat. Sautè cutlet, turning to brown both sides, about 11/2 to 2 minutes per side. Transfer cutlet to a sheet pan. Top cutlet with one slice of Cheddar cheese. Bake in preheated oven until cheese has melted, about 5 minutes.
- Garnish each cutlet with 2 Tbsps. of applesauce and a sprinkling of sliced almonds. Serve immediately.
Recipe and photo from the National Turkey Federation.