By Chef Mark Shoopman of Lutheran Hillside Village.
1 Pound Boneless turkey breast, cut into 4 ounce cutlets, lightly pounded
To Taste Salt & freshly ground black pepper
1/2 Cup Flour
2 Each Egg, beaten
2 cups Panco bread crumbs
2 Tablespoons Fresh parsley, chopped
2 Tablespoons Honey
3 Tablespoons Balsamic vinegar
teaspoon Fresh thyme
2 cups Beef stock
cup Marsala wine
2 cups Medium size button mushrooms, quartered
1 tablespoon Fresh shallot, chopped
1 tablespoon Fresh garlic, chopped
1 cup Fresh cranberries, washed and cut in halves
cup Extra virgin olive oil, divided
Turkey Cutlet Method:
Bread the turkey cutlets by first dredging in flour, then dipping in eggs, and lastly, rolling in Panco. In a large skillet over medium-high heat, add cup of the olive oil and pan-fry approximately 3 minutes on each side until golden in color. Make sure the cutlets come to an internal temperature of 165 degrees Fahrenheit. Keep warm for service.
Begin by combining the balsamic vinegar and honey in a small bowl and marinating the cranberries for 10 minutes. Set aside.
In a medium skillet over medium high heat, add the remaining olive and add the shallot and garlic. Saut until they become translucent. Add the mushrooms and continue sauting until the mushrooms are tender.
Remove the pan from the heat and add the Marsala wine. Tilt the pan away from you and ignite the wine with a long match or long lighter, then return to the heat. Allow the flame to burn out and then add the cranberries with their marinade. Continue to cook until the liquid thickens to a syrup consistency. Add the beef stock and reduce until it thickens. Add the heavy cream and allow to continue cooking over high heat until the sauce thickens stirring frequently. Remove from heat and allow the sauce to rest for two minutes. It is now ready to serve.
On heated dinner plates, place a single turkey cutlet and lovingly spoon the cranberry-mushroom sauce over the top. Garnish with a little of the chopped parsley and served with a baked sweet potato.