Turkey Schnitzel with Bourbon Applesauce
Thin-pounded turkey cutlets, coated in breadcrumbs and chopped almonds, then sauteed, and covered with smoked cheddar cheese. Served with a brown sugar and bourbon applesauce.
2 1⁄2 lb. Granny Smith apples, peeled
3 tbsp. brown sugar
3⁄4 cup bourbon
2 cups fresh bread crumbs
1⁄2 cup slivered almonds, chopped
Flour for dredging
3 eggs, beaten
Kosher salt and ground pepper
4 (5-oz.) turkey cutlets, sliced thin and gently pounded
1⁄3 cup clarified butter
4 oz. smoked Cheddar, sliced
Sliced almonds, for garnish
1. Cut apples into 1⁄2-in. cubes. In saucepan, combine apples, sugar, and bourbon. Cook over med.-low heat, stirring often, 20-30 min., until apples are soft. Stir vigorously to mash apples. Keep warm.
2. Combine bread crumbs and chopped almonds. Place flour and beaten eggs into two separate shallow containers.
3. Season turkey cutlets with salt and pepper to taste; dredge in flour, then egg wash, and finally, in bread crumbs.
4. Heat butter in large skillet over med. heat. Sauté cutlets 2 min. per side until brown.
5. Transfer cutlets to sheet pan; top each with a cheese slice. Bake in 400°F oven until cheese melts.
6. For service, garnish each cutlet with 2 tbsp. applesauce and a sprinkling of sliced almonds. Serve immediately.