WEEKDAYS 1e|12c|p

Mario Batali's Turkey Cutlets with Spanish Tortilla and an Apple Salad

Mario Batali
Servings: 6
30 to 60 min

A simple dish the whole family will love!

  • Ingredients
  • step-by-step directions
Mario Batali's Turkey Cutlets with Spanish Tortilla and an Apple Salad
  • For the Turkey Cutlets:
  • 1/4 turkey breast (sliced into 1/2 inch cutlets and pounded thinly)
  • 2 cups flour
  • 6 eggs
  • 2 cups panko
  • salt and pepper to taste
  • olive oil
For the Spanish Tortilla:
  • 6 eggs
  • 1 cup sweet potato (diced)
  • 1 small yellow onion (small diced)
  • 1 12- ounce can of white beans (drained and rinsed)
  • olive oil
  • 1 teaspoon chili flake
  • salt and pepper to taste
For the Cranberry Vinaigrette:
  • 1/4 cup canned cranberry jelly
  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon dijon mustard
  • salt and pepper to taste
For the Apple Salad:
  • 2 Granny Smith apples (julienned)
  • 1/2 teaspoon chili flake
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • For the Turkey Cutlets: Preheat two saute pans over medium heat (one small and one large).
  • Preheat the oven to 350 degrees F.
  • Set up a dipping station. Beat the eggs and put them in a flat dish, such as a casserole dish. Put the flour in another dish and the panko in a separate dish.
  • Season the turkey cutlets with salt and pepper then dredge them in flour, shake off the excess, then dip them in the eggs, and finally coat them in the panko.
  • Put about three tablespoons of olive oil in the large saute pan and cook the cutlets for about 2-3 minutes on each side.
  • For the Spanish Tortilla: Meanwhile, add about 2 tablespoons of olive oil to the small pan. Cook the onions and sweet potatoes until softened, about 3 minutes.
  • Dump the cooked onions and potatoes into a medium sized bowl. Add the white beans and season with salt and pepper. Whisk together the 6 eggs and mix in to the bean mixture.
  • Wipe out the small pan, return it to the heat, and add about 2 more tablespoons of olive oil to the pan. Pour in the egg mixture. Cook for about 30 seconds on the heat and then transfer the pan to the oven and cook for about 8-11 minutes, or until the eggs are set.
  • For the Cranberry Vinaigrette: While the eggs are cooking, make the vinaigrette. Whisk together the cranberry sauce, mustard, red wine vinegar and slowly whisk in the olive oil. Season with salt and pepper.
  • For the Apple Salad: In a small bowl, toss the julienned apple with the chili flake, 1-2 tablespoons of olive oil and salt and pepper.
  • Serve the turkey cutlets with the Spanish tortilla cut into wedges. Dress with the vinaigrette and top with the Granny Smith salad.
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