- 8 turkey cutlets
- 5 tablespoons extra-virgin olive oil (EVOO), divided
- 1 pound mushrooms, quartered, divided
- Salt and freshly ground pepper
- 1 package dried mushrooms (porcini, cremini or any other kind you find)
- 2 1/2 cups breadcrumbs
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
- 2 tablespoons poultry seasoning
- 4 eggs
- 1/4 cup milk
- 1 clove garlic, grated
- 2 tablespoons butter
- 1/4 cup aged balsamic vinegar
- 2 cups chicken stock
- 1 bag spinach
- A pinch of nutmeg
Preheat oven to 200F.
Place the turkey cutlets on a clean, flat, surface area and cover with plastic wrap. Using the back of a small skillet, give the plastic-covered cutlets a good pounding -- you want them about a 1/4 to 1/2-inch thick and reserve.
Preheat a large, nonstick skillet over high heat with 2 tablespoons EVOO, about 2 turns of the pan, and add in the mushrooms. Cook them on one side, trying not to move them too much, until they are nice and golden brown. Once they are golden, flip them over to brown on the other side. Season with salt and freshly ground pepper.
Once the mushrooms are nice and brown, move them over to one side of the skillet and add the butter. Once the butter melts, add the garlic and flour, and cook a minute or so. Add the balsamic, allowing it to slightly reduce, then the chicken stock. Cook everything down until thick and creamy.
While the gravy is thickening up, place the dried mushrooms, breadcrumbs, cheese, salt and freshly ground pepper in a food processor and pulse until the mushrooms have are powder-like. Place the mushroom-breadcrumb mixture into a large, shallow dish.
Set up two more shallow dishes: In one dish, combine 1 1/2 cups flour and poultry seasoning. In the other, whisk up the eggs and milk. Dip the cutlets into the seasoned flour, then into the egg mixture, then into the cheesy mushroom-breadcrumb mixture. Repeat with the rest of the turkey cutlets.
Heat a large skillet with 2 tablespoons of EVOO over medium-high heat. Cooking in batches to avoid crowding the pan, add the breaded cutlets and cook for about 3-4 minutes on each side, until nice and golden brown on each side. When the first batch is done cooking, place them in the oven to keep them warm and crispy.
While the cutlets are cooking, get another skillet over high heat with a tablespoon of EVOO. Add the spinach to the skillet, cook until slightly wilted down -- not too much; you still want to have a little crunch to the spinach. Season with salt, pepper and nutmeg.
Remove the turkey cutlets from the oven and serve them up with the creamy mushroom-balsamic gravy on top and the wilted spinach alongside.