Poultry Breast Cutlets With Pomegranate and The city Sprouts

 

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14 ounces (340g) turkey breast, boneless and skinless, cut in four pieces; 1 tablespoon olive oil; 4 cups (350g) Brussels sprouts, halved; 1 cup (240ml) pomegranate juice; 1/2 cup (120ml) vegetable stock, unsalted; 1 tablespoon pure maple syrup; 1/4 teaspoon salt; Directions. Cut the turkey across the grain to make four even pieces. 1 to 1 1/4 pounds turkey breast cutlets. All purpose flour.

3 tablespoons olive oil, divided. 1 large shallot, sliced. 8 ounces brussels sprout. 1 to 1 1/4 pounds turkey breast cutlets; All purpose flour; 3 tablespoons olive oil, divided; 1 large shallot, sliced; 8 ounces brussels sprouts, trimmed, quartered through root end. Instructions.

Preheat oven to 350 degrees Fahrenheit. In a small mixing bowl, combine olive oil, salt, black pepper, and garlic powder. In a 9 x 6-inch casserole dish, combine turkey, brussels sprouts, and mushrooms.

Pour the olive oil. Up to20%cash back · May 05, 2013 · Simmer 2 to 3 minutes, or until the sauce is slightly thickened and reduced in volume. Remove from heat and stir in the butter, cooked asparagus, browned potatoes and Brussels sprouts. To plate your dish, divide the turkey.

Drizzle the olive oil over the brussels sprouts and season them generously with salt and pepper. Toss to coat evenly. Bake for 20-30 minutes or until brussels sprouts are tender and beginning to caramelize. Add the butter onto the hot pan and stir the brussels sprouts around until they’re coated in the butter.

Transfer the potatoes to a serving bowl and cover to keep warm. Grill the brussels sprouts on the grill pan over direct heat, with the lid closed, until crisp-tender, about 8 minutes, turning occasionally. Transfer the brussels sprouts to a serving bowl. Cut the turkey into slices and serve warm with the potatoes and brussels sprouts.

In a small bowl combine the olive oil, rosemary, garlic, salt, pepper and lemon zest and then rub the mixture smearall over the chicken and underneath the skin. Place breasts, skin side up, in the middle of baking sheet. Toss the Brussels sprouts in.

For many years, I’ve been using the Bird’s Eye brussels sprouts for the Thanksgiving meal. They work extremely well and save a ton of prep time. I just make sure to microwave them about a minute less than recommended so they. Here, you’ll combine farro with crispy Brussels sprouts, sweet-and-sour pomegranate seeds, and ricotta salata.

If you’re not a fan of farro, no worries: go ahead and swap the base with brown rice, quinoa, barley, or another nutty grain that suits you. Get the recipe: Farro and Brussels Sprouts.

List of related literature:

Add turkey cutlets, a few at a time, and cook until cutlets are golden brown and lose their pink color throughout, about 2 minutes per side.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Cutlets are ⅛to ¾-inch-thick slices of turkey also cut from the breast.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

This method will also work with turkey cutlets; however, since they are bigger you will need to cook them in batches.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

notes: Any extra veggies you have on hand would be great additions to the savory galette!

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

FilliNG: Preheat oven to 375°F. Toss pear wedges with sugar, flour, cardamom, cinnamon, and cloves in large bowl.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

Place about 2 tablespoons of the spinach‑feta filling in the center of the breast.

“The Mediterranean Slow Cooker Cookbook: A Mediterranean Cookbook with 101 Easy Slow Cooker Recipes” by Salinas Press
from The Mediterranean Slow Cooker Cookbook: A Mediterranean Cookbook with 101 Easy Slow Cooker Recipes
by Salinas Press
Callisto Media Inc, 2014

Downsizing to a turkey breast is a more practical option; the challenge is to get moist, juicy meat and crisp skin on this smaller cut.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

While I tend to roast whatever I have left over from the week, this combination is one of my family’s favorites, mixing crunchy Brussels sprouts, caramelized chunks of sweet potatoes, and tart dried cranberries, all served over chewy quinoa.

“Little Foodie: Recipes for Babies and Toddlers with Taste” by Michele Olivier, Sara Peternell
from Little Foodie: Recipes for Babies and Toddlers with Taste
by Michele Olivier, Sara Peternell
Arcas Publishing, 2014

Put each turkey breast skin side down on a large piece of doubled cheesecloth (about 3 inches longer at each end than breast).

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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31 comments

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  • You recognize your own problem which is organization. To be a good chef you NEED to be organized. All I can say is calm down, step back and focus. You cant cook or do anything running around like an headless chicken. The more organized you are the better cook you will be.:)

  • Thank you so much for the delicious recipe!! I just used your recipe for my Thanksgiving dinner cranberry sauce. It came out amazingly delicious. Although I didn’t have cardamom still came out delish. Can’t wait to learn more from you. Happy Indigenous people day!!!

  • all the preperation I do before class even starts seems to fall apart because I’m just not that organized and find myself running back and forth to grab dishes, pots and pans, and spices, and equipment. So other than making a list of all the equipment i need and all the items i need, what can I do to be more organized? I realize this is something really important because when i get a new job, they’re gonna wanna do a stage and see me make something and I dont want my new employers

  • Just ordered 3 of Gordon Ramsay cookbooks can’t wait to add them to my jamie Oliver cookbooks I have 3 Jamie Oliver cookbooks and waiting on the arrival on my Gordon Ramsay cookbooks

  • Not sure why all the negative comments. This will be my 2nd year making this sauce just as chef Ramsay shows on the video, and my family loves it! PROTIP: if you find yourself burning the sugar when caramelizing, start with sugar and add a bit of water. Its not as professional but as the water boils it leaves you with an easier way to caramelize the sugar.

  • You’re just amazing! When people ask me whose an amazing chef on youtube I say Steves Cooking and the lady from cooking with dog! EASYYY

  • Just made this but when I tipped the cranberries in the molten sugar solidified into lumps of er, toffee I suppose and thinking about it, the cranberries were cold so not surprising really but didn’t seem to happen to Gordon!!!

  • Uprated. Greetings from your new subscriber in Paris, France via the USA. Your veg mix is so Italian! What a flavorful delight! It is so elegant.

  • Hey Steve. I hope i’m not getting too personal here, but I was really hoping you could offer me some advice on how to be a better cook. I apologize in advance for the long post. So for the longest time, I thought being a good cook meant knowing how to cook a variety of dishes, having plating skills, having decent knive cuts, etc.So 1 year of freshman culinary classes. This was when i was a complete novice at cooking so that first year didnt go well.Took a break from classes and did an internship

  • “lightly crush four cardamom pods” as he grabs and crushes five cardamom pods.
    “add a couple of star anise” three in the pan
    “the star anise adds a real sort of anisey flavor”

    in all fairness it probably is hard to make a cooking guide after doing that much coke

  • I used Monkfruit Sweetner as a sub for the sugar which is a lot better than regular sugar. Zero carbs, glycemic, calories, keto approved and it is a 1:1 sugar replacement.

  • core, peel, and thinly slice 2 apples, set aside
    add 150g caster sugar to pan
    add star anise
    lightly crush 4 cardamon pods and add
    ( bring pan to medium heat? he didn’t say. be careful not to burn the sugar )
    wait for sugar to melt and form a dark caramel
    add cranberries
    let caramel blister the cranberries
    after cranberries have broken down, add apple
    add salt and pepper
    deglaze pan with port
    add zest of orange
    add juice of orange
    cook on low heat for 5-10 minutes

    can make 3-4 days ahead kept in fridge, then bring up to room temperature to serve

  • I loved it but the next time I make it I will eliminate the zest. It made it a little too tart for my taste. Also, don’t forget to remove the Star Anise and the Cardamom before serving.

  • I just made homemade cranberry sauce for Thanksgiving. I used the “Serious Eats” recipe with orange peel and cinnamon. It’s delicious. But I’ve been wondering… Yes, I will serve it proudly on my Thanksgiving table but I could never figure out what it goes well with? If it’s just a condiment next to your Turkey most people don’t eat it. This year I’m going to try something different. I am going to make homemade biscuits using a simple Thomas Keller recipe online. I’ve made them before. Simple and delicious. But this time when my guests sit down at the table I am going to first serve them hot biscuits, fresh from the oven, butter, honey, and cranberry sauce. Maybe I will serve spiced hot wine with this too. This will be the appetizer before the rest of the dinner comes out. Yes, it’s different from the typical charcuterie platter but I’m tired of sitting down for Thanksgiving dinner and already being full. Who doesn’t like hot biscuits? Anyway, I want to make the cranberry sauce the star of the show, not just a condiment people forget about. The reason why I’m posting this is I’m wondering what other ways I can make cranberry sauce shine rather than just condiment on the side? Please leave me your suggestions.

  • errr I dunno Gordon. Cardamom pods are pretty disgusting if you bite into one. I’m going to use a coffee grinder to grind them to a powder, but I’m tellin ya biting into a cardamom pod is a pretty awful experience.

  • Chef Ramsay, I made this for my guests of 27 Thanksgiving dinner. It was the star of the show! Such flavors, such appreciation by everyone, it was truly a hit. Thank you.

  • My problem is organization. At work im really organized because I have my duties, and i’m constantly making the same items all the time and I know where everything is. In culinary labs, we enter a new lab every 9 days. Different chef, different classroom, different cuisine, and different techniques, and different teammates. What’s inside the refrigerator changes everyday. And despite being a really prepared person coming with sharp knives, pressed uniform, recipes that I need and have reviewed

  • I’m an enthusiastic booster. I love to cook. It’s saved me a bundle over the decades. I’ve really enjoyed the challenge of tight budgets and heavy work schedules. Yup, they love to do that celery, onion, carrot mix and maybe put in a tomato. It gives “body” to a lot of stuff. It’s darn good for us and really ups our meals! You go.

  • So question, does it matter what type of port wine is used for the cranberry sauce? I googled and found different types of port wine out there.

  • Thank you for the recipe Chef Ramsay!! This looks really good and I cant wait to cook it for my family. It will be a blissful taste and memories on the dinning table in Christmas ��❤️

  • Everything you make looks amazing but unhealthy! What do you have that’s healthy and delicious! (“healthy” is subjective which may be the problem)

  • why do chefs always have to be extra? put the freaking cranberry,sugar, and oj in a pot and call it a day. no, they have to add the kitchen sink and the stove. chuuuuuuuuuuuuuuuuuups.

  • Ingredients:
    1. 150g or 2/3 cup of caster sugar
    2. About two to three star anise
    3. Four cardamom pods
    4. Small bowl of fresh cranberries
    5. Two apples
    6. Pinch of salt and pepper (about 1 teaspoon)
    7. Port wine
    8. Orange zest/fresh orange juice

  • wow i tried out this recipe and my family absolutely loved it! you have such wonderful cooking ideas and you are a huge inspiration to me!

  • I followed (yes guys FOLLOWED) the recipe around an hour ago and I must admit the end result tastes absolutely fabulous and I am sure it will only get better for tomorrow. As for all the negative people on here, don’t worry guys as McDonald are opening 54 restaurants in the U.K. On Christmas Day. Enjoy your Mcchicken sandwich won’t you.

  • Did an internship at a hotel and got hired afterwords. Then took a trimester of academic classes so I could work more and solidify my position at my new work. Then 3 months of summer. Once fall hit I started my sophmore culinary labs and I thought I would be so much more of a better cook. From work i had a better understanding of flavor profile, different knives people use, knife skills, plating, and had alot more recipes under my belt. Yet I’m still struggling in culinary labs.

  • I attempted this on Thanksgiving night and it ruined my sauce. The caramelized sugar turned into hard candy and we couldn’t even get it off the pot!:(

  • I made this recipe last year and my guests said it was the best cranberry sauce they had ever eaten. I’m making it again this afternoon for Christmas Dinner.

  • I thought about adding a dash of salt to mine, and maybe cinnamon…. never thought to add pepper. And I don’t think I’ve ever heard of the other two spices before! LOL! I would totally try it like this though. So long as he isn’t adding orange peels! Gross!

  • Holy shit, this tasted so amazing!!! Just tried it, added a touch of cinnamon (very little) while caramelizing the sugar and it turned out amazing! I love cooking, it’s what you make of it!!!!!!!!

  • I did not have whole star anise and cardamom. I used anise seeds 1/2 tsp and 1/2 tsp ground cardamom.  I am not sure how prominent the spices should be in this dish, but I can tell you what I used is plenty if not too much.   This dish has a almost floral licorice taste the way I made it.  Is this what I should expect?