Turkey Cutlets with Sauteed Brussels Sprouts with Pancetta and Balsamic Vinegar

1. 1

   Preheat the oven to 375 F.

2. 2

   In a shallow dish, combine the sage, half of the parsley, the lemon juice, 2 tablespoons of the EVOO, salt, and pepper.

3. 3

   Add the turkey cutlets, coat thoroughly, and marinate for 5 minutes.

4. 4

   Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).

5. 5

   Add the pancetta and cook until crisp, about 4 minutes.

6. 6

   Add the onions and garlic, season with salt and pepper, and cook, stirring occasionally, for 2 to 3 minutes.

7. 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.

8. 8

   While the Brussels sprouts are cooking, heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO.

9. 9

   Add the turkey cutlets and brown on each side.

10. 10

    Transfer the cutlets to a shallow baking dish and add 1 cup of the chicken stock to keep the meat moist.

11. 11

    Transfer the cutlets to the oven, loosely tented with foil, for 6 to 7 minutes, or until cooked through.

12. 12

    To the skillet that you browned the cutlets in, add the butter and melt it over medium heat.

13. 13

    Add the flour and cook for 1 minute.

14. 14

    Whisk in the remaining 2 cups of chicken stock and allow it to thicken up, 3 to 4 minutes.

15. 15

    Season the gravy with salt and pepper and finish with the remaining parsley.

16. 16

    Serve the turkey cutlets with the gravy and the sauteed Brussels sprouts.

* Per serving · 4 servings · Values may vary.