"True wine enthusiasts don’t collect wines.
They collect memories of wines shared with friends and family."

-Dario Zucconi

Tuesday, December 1, 2009

Baked Turkey Cutlet w/Spinach Fettucine: A Healthy and Delicious Meal in Under 45 Minutes

Do you normally only think of Turkey on Thanksgiving day?  Well, here's a recipe for an amazingly easy, delicious, and healthy turkey meal that you can make for your family (or your special someone) throughout the year.  The ingredients are relatively simple (most are things you have already in your refrigerator and/or pantry, the rest you will find at your local grocery store).

Baked Turkey Cutlets
1 package of Turkey cutlets (about 6 pieces) [I bought mine at Trader Joe's in the fresh meat isle]
1 cup of Italian-style bread crumbs
1 cup of buttermilk
1 tablespoon of salt
1 teaspoon of freshly ground black pepper
a pinch of paprika for flavor (if you have it; if not don't worry)
1/2 cup of parmasan cheese
2 tablespoons of extra virgin olive oil

1 package of spinach fettucine (I used a dried package I got from Trader Joe's)
1 tablespoon of freshly chopped Italian parsley
1 teaspoon of extra virgin olive oil
2 tablespoons of grated Parmesan cheese

Cooking Instructions
As you prepare the ingredients, preheat the oven to 350 degrees, and boil a pot of water for the pasta.

Season the turkey cutlets with some salt and pepper.  Pour the buttermilk in a shallow bowl.  Season the buttermilk also with some salt and pepper, and the paprika, if using.  Mix the bread crumbs with the 1/2 cup of Parmesan cheese in another shallow bowl or dish.

Dip the cutlets in the buttermilk to get them slightly wet on all sides (shaking off any excess milk).  Then, coat the cutlets with the bread crumb mixture, and set aside.

Heat the olive oil in a non-stick sautee pan over medium heat.  Sautee the cutlets until they are slightly brown on both sides (about 3 minutes per side).  Place the browned cutlets in a baking sheet in a single layer.  Bake in the oven (uncovered) for about 10 minutes (or until cooked through - turkey should be white, not pink).  Remove from heat when cooked, and place in a platter.  Cover it with aluminum foil to keep warm.

In the meantime, boil the pasta according to the package instructions.  Drain the pasta, toss with the olive oil,
parsley, and the Parmesan cheese.  Sprinkle some Parmesan cheese on top of the pasta.  Serve the pasta alongside the Turkey cutlets.  For some vegetables, serve it with a side green or ceasar salad.

Wine Suggestion
An absolutely delicious wine that I would recommend with this dish is Toasted Head "Untamed Red" 2007 (Woodbridge, CA).  This wine is a blend of Syrah, Zinfandel, and Petit Sirah.  I bought this wine on sale at Safeway for $10 (it's usually $15).  It was one of those wines that I bought just to try it out because the blend of grapes and the description sounded very inviting.  The description on the label states: "Uninhibited, even slightly unruly, this signature blend combines rich juicy berry notes, a touch of spice and a commending backbone.  Ignite your free spirit!"  The label features a bear breathing fire through its mouth.  Well, the wine bottle looked fun.

When Patrick and I tried this wine, we instantly loved it.  It is a medium-bodied but powerful wine, with a beautiful deep red color.  On a first sip, it hits you with a wonderful taste of fresh ripened blackberries and raspberries, and touch of spice.  It has a nice, but not overwhelming, finish.  So, it is perfect with this turkey dish.  Another cool thing about this wine is that it has a removable back label, so you can tear it out and save it so you can remember it next time you go shopping for wines.  Give it a try, and let me know what you think!

Until next time . . . Cheers!


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