If a man cannot or will not cook, he is not a man. All REAL men – manly men, if you will – know how to cook, and by cook I don’t mean scurry around a studio kitchen yelling “BAM!” and cooking stuff most ordinary chefs don’t cook, like that wretched little Emeril does on his stupid Food Network show. Honestly…what kind of serious chef has his own studio band, complete with an African-American Doc Severinsen? I learned to cook because my mother – God rest her soul – was a superb cook. When I moved out and lived on my own, I had no choice but to teach myself the arcane ways of the kitchen. And now I happily pass what I have learned along to you, gentle reader.
I made this dish last night for the lovely and ever-gracious Nicole, who declared that it was “absolutely delish.”
1 whole, skinless turkey breast, sliced thin (see directions)
1 cup all-purpose flour for dredging
Freshly grated black pepper
4 tbsp butter
4 tbsp light olive oil
1 tbsp softened, room-temperature butter
1 tbsp all-purpose flour
2 cups baby Portabella mushrooms, thinly sliced
3 medium size shallots, finely diced
3 cloves garlic, minced
½ teaspoon dried oregano (or 1 tsp if fresh)
½ tsp dried thyme (or 1 tsp if fresh)
1-½ cups Marsala wine
½ cup dry sherry
1 cup chicken broth
2 tbsp finely chopped flat leaf parsley
Place turkey breast on a cutting board and slice against the grain to create narrow cross-section cutlets, no more than 1/4 inch thick. For a nearly perfect cut, use an electric knife. Remove the smaller end cuts and reserve these in the freezer for future use. Sprinkle the remaining cutlets on each side with kosher salt and freshly grated black pepper and dredge in flour; shake off excess flour and reserve cutlets on a platter.
In a large, non-stick skillet heat butter on medium flame until foaming subsides, then add olive oil. Wait a few minutes for temperature to come back up to very hot – but not smoking – and then saute the cutlets for two minutes on each side (don’t worry if they are not completely cooked) and reserve on a platter.
Mix softened butter thoroughly with the flour and reserve.
Add mushrooms to the pan and saute until lightly browned. Add shallots and continue cooking until translucent. Finally, add garlic and spices and continue to cook for five more minutes, stirring constantly with a heat-proof rubber spatula. Add the wine and continue cooking until volume of liquid reduces by half, then add chicken stock. Whick in the butter/flour paste and stir until sauce begins to thicken. If too thick, add chicken stock a little at a time to achieve desired consistency.
Reduce heat to a simmer and carefully fold turkey cutlets (along with any accumulated juices) into the sauce in the skillet using a heat-proof rubber spatula. Cover skillet and let simmer for five more minutes. Remove from heat to plate the cutlets over a bed of rice or extra-wide egg noodles. Garnish with chopped parsley.