4 servings butter softened for toast, plus 3 tablespoons for gravy
0.3 pound button mushrooms very thinly sliced
3 ribs celery from the heart with leafy tops, finely chopped
2 cups chicken stock see
2 eggs beaten
3 tablespoons flour all-purpose
4 servings flour for dredging
3 sprigs thyme leaves fresh finely chopped
1 golden delicious apple chopped
2 lemons
5 tablespoons olive oil extra-virgin
2 handfuls a couple parsley leaves fresh chopped
2 teaspoons poultry seasoning
4 servings salt and pepper black freshly ground
4 scallions chopped
4 pieces turkey breast cutlet
1 teaspoon worcestershire sauce
Equipment
frying pan
sauce pan
whisk
aluminum foil
Directions
Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of flour, then egg then bread crumbs. Bread cutlets and reserve them.
Combine parsley, celery, scallions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tablespoons olive oil. Butter toasted bread then chop into 1/4 inch dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.
Melt 3 tablespoons of butter over medium heat in medium saucepan.
Add flour and cook 1 minute then whisk in stock, season with salt and pepper and Worcestershire and thicken stock a few minutes over medium-low heat.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tablespoon olive oil and cook off remaining cutlets.
Serve cutlets on raw stuffing salad and top with warm gravy.
