by John Ryan
This sauce works for thin slices of turkey breast (turkey cutlets), thin slicees of veal (veal scallopini) or chicken breasts pounded a bit so they are flatter and cook faster.
1/2-cup bread crumbs
4 turkey or veal cutlets
2 tablespoons butter
2 fat garlic cloves, minced
4 leaves fresh sage, chopped (1/2 to 1 teaspoon dried rubbed sage)
2/3 cup chicken broth
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
Parmesan cheese shavings—optional
1. Spread the breadcrumbs on a piece of waxed paper or foil and press both sides of the meat in the crumbs.
2. Heat your skillet over medium-high heat. When it's hot, add a little oil and cook the cutlets on each side until they are golden brown-you'll probably need more oil to brown the second side. Put them on a plate.
3. Add the butter, garlic, and sage. When the garlic aroma fills your kitchen (almost immediately), add the chicken broth and sugar. Let it reduce to what looks like 1/3 cup, then add the vinegar and simmer a minute more to let it get syrupy. Pour the sauce over the cutlets and serve. Gild the lily by scattering Parmesan shavings over the meat and serve. (Make Parmesan shavings by using a potato peeler rather than a grater.)
Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.
This page created September 1999
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