Chunky bourbon applesauce: 7 1/2 lbs. Granny Smith apples, peeled and cored 1/2 cup light brown sugar 2 1/4 cups bourbon
Turkey cutlets: 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.
Yield: 12 servings