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1
Preheat the oven to 375 F.
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2
In a shallow dish, combine the sage, half of the parsley, the lemon juice, 2 tablespoons of the EVOO, salt, and pepper.
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3
Add the turkey cutlets, coat thoroughly, and marinate for 5 minutes.
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4
Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
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5
Add the pancetta and cook until crisp, about 4 minutes.
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6
Add the onions and garlic, season with salt and pepper, and cook, stirring occasionally, for 2 to 3 minutes.
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7
Add the sliced Brussels sprouts, 1/2 cup of the chicken stock, and the balsamic vinegar, stir to combine, and continue to cook for 4 to 5 minutes, or until the Brussels sprouts are tender.
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8
While the Brussels sprouts are cooking, heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
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9
Add the turkey cutlets and brown on each side.
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10
Transfer the cutlets to a shallow baking dish and add 1 cup of the chicken stock to keep the meat moist.
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11
Transfer the cutlets to the oven, loosely tented with foil, for 6 to 7 minutes, or until cooked through.
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12
To the skillet that you browned the cutlets in, add the butter and melt it over medium heat.
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13
Add the flour and cook for 1 minute.
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14
Whisk in the remaining 2 cups of chicken stock and allow it to thicken up, 3 to 4 minutes.
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15
Season the gravy with salt and pepper and finish with the remaining parsley.
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16
Serve the turkey cutlets with the gravy and the sauteed Brussels sprouts.
