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Playing Wes Martin's Turkey Waffle Cutlets with Cheesy Cauliflower Sauce


  • 1 small head cauliflower
  • Extra virgin olive oil
  • Coarse salt and freshly ground black pepper, to taste
  • 1 cup canned and drained or thawed frozen baby lima beans
  • 1/2 small onion, sliced
  • 1 garlic clove, smashed
  • 1 cup chicken stock
  • 4 ounces sharp white cheddar cheese, diced, plus more for serving
  • 4 frozen waffles, thawed and toasted until crisp
  • 1/2 cup grated Pecorino Romano cheese
  • 8 thin turkey cutlets
  • 1/2 teaspoon poultry seasoning
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • Curried Asian Pear Slaw


Serves: 4


Preheat the oven to 425 degrees.

Cut the tips of the cauliflower florets into small pieces and transfer to a baking sheet. Drizzle a little olive oil over them, toss to coat, and season with salt and pepper. Roast in the oven, tossing occasionally, until crisp and browned, 10-12 minutes.

Coarsely chop half the cauliflower stems (save the rest for another use), and put them in a saucepan along with the lima beans, onion, garlic, and chicken stock. Season with salt and pepper, bring to a boil, cover, and cook until cauliflower is very soft and breaking down, about 10 minutes.

Put the waffles in a food processor and pulse until finely ground. If the crumbs are very moist, spread them on a baking sheet and toast in the oven with the cauliflower until they are dried out, about 5 minutes. Transfer the crumbs to a shallow bowl and add the Pecorino; season with a little salt and pepper and toss well. Put the eggs in a shallow bowl and the flour on a plate. Season both sides of the turkey cutlets with salt and pepper and a sprinkle of poultry seasoning. Working one at a time, dip each cutlet into the flour, being sure the meat is completely coated, and shake off the excess. Dip into the egg wash, shaking off excess, then dredge in the waffle crumbs until evenly coated. Repeat with remaining turkey.

Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Working in two batches, shallow fry the cutlets, turning once, until golden brown and cooked through, about 4 minutes per side. Drain on a paper-towel lined plate.

Meanwhile, put the cauliflower/bean mixture into the bowl of a food processor and puree until very smooth, adding a little stock or water if the mixture is too thick. With the motor running, drop in the diced cheddar and puree until the cheese is completely melted and smooth. Taste and adjust the seasoning if necessary.

To serve, spread about 2 tablespoons of the cauliflower sauce on the center of a serving plate and top with 2 crisp cutlets. Add a little more sauce to the top of the turkey if desired. Scatter the crisp cauliflower florets over the top, grate a little more cheese over it, and serve with the Asian Pear Slaw.