Poultry Breast Cutlets With Pomegranate and The city Sprouts

 

Cranberry Sauce Gordon Ramsay’s Ultimate Christmas

Video taken from the channel: Gordon Ramsay


 

Giada’s Pork Chop Agrodolce, Mushroom Pea Farrotto: Get The Recipe! | TODAY

Video taken from the channel: TODAY


 

Kale and Brussel Sprout Salad Recipe with Beets and Fried Goat Cheese

Video taken from the channel: Chef Billy Parisi


 

Stuffin’ Compares

Video taken from the channel: Helpful Smiles TV


 

Pistachio-Bacon Turkey Roulade with Pomegranate Gastrique (Stevescooking)

Video taken from the channel: stevescooking


 

Real Life Cooking with ChefleenCider Brined Turkey Cutlets with Brussels 2 ways

Video taken from the channel: Chefleen


 

Lamb Chops with pomegranate sauce and brussel sprouts

Video taken from the channel: Deborah White


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]

View all posts

8 comments

Your email address will not be published. Required fields are marked *

  • 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.