INGREDIENTS:Dijon Crust and Cutlets
4 cups bread crumbs
1 cup Dijon mustard
1 cup mayonnaise
½ cup fresh basil, chopped
½ cup fresh parsley, chopped
2 Tbsps. garlic, peeled, minced
2 Tbsps. shallot, peeled, minced
Salt and pepper to taste
164 oz. turkey cutlets
Salt and pepper to taste
Extra virgin olive oil, as needed
Sauce
Extra virgin olive oil, as needed
1 cup carrots, peeled, diced
1 cup yellow squash, diced
1 cup zucchini, diced
2 Tbsps. shallots, peeled, diced
2 Tbsps. garlic, peeled, minced
2 cups white wine
½ cup barbecue sauce
¼ cup butter, cold, cut into one inch pieces
Mashed potatoes, prepared, held hot, as neededDIRECTIONS:1. Preheat oven to 350°F.
2. For Cutlets: Make crust by combining crust ingredients in the order given and reserve.
3. Season turkey cutlets with salt and pepper and sauté in olive oil, browning on both sides.
4. Cover cutlets with Dijon crust. Bake cutlets approximately 10 minutes or until cutlets are brown and crispy on top. Remove from oven and reserve warm.
5. For Sauce: Sauté carrots, squash, zucchini, shallots and garlic in olive oil until tender. Add wine and barbecue sauce and reduce by one quarter. Remove from the flame and swirl in butter pieces. Set aside until assembly.
6. To Serve: Place potatoes in the center of the plate. Arrange one cutlet partially on top of potatoes. Spoon on warm beurre blanc sauce and garnish as desired.
NUTRITIONAL INFORMATION:Calories 640 (48% from fat); Fat 34g (sat. 9g); Protein 37g; Carbohydrates 43g; Sodium 1150mg; Cholesterol 110mg; Fiber 4g
SERVINGS:16 servingsFrom:Submitted by Frederik Lucardie, CEC, AAC Executive Chef, Tampa, FL
