On 04/20/2013 06:14 AM, W. Baker wrote:
> Todd > wrote:
> : Hi All,
>
> : Pascha (Orthodox Easter) is around the corner (May 5th) and I
> : cook turkey breast cutlets for it. (I like to cook a lot for
> : Bright Week -- the week following Pascha. The Trophy
> : Wife and I love to watch videos and pig out.)
>
> : Okay, I think that big old turkey bird is stupid. You work your
> : ass off and barely get anything out of it. (And, I have no
> : access to an oven.)
>
> : So, I buy turkey cutlets from Trader Joe's -- enough to fill
> : one of my 12" saute pans. Usually two packages.
>
> : I soak them in a ton of sea salt and cold water in a stainless
> : steal pot (my 6L pressure cooker) for at least two hours.
>
> : Then, in the saute pan on low heat, I add butter, EVOO, Black
> : Pepper, Parsley, Basel, Rosemary, Thyme, slices of Garlic (about
> : five cloves). I wait for the arouma to start coming off.
>
> : Then I add the cutlets on medium low heat for about five minutes
> : and flip. Add more seasoning to top. Cook another five or so
> : minutes. Then, being careful not to over cook, slice an
> : inconspicuous spot to test for doneness.
>
> : And, I get more leftovers than the big old stupid bird. And
> : NO BACK PROBLEMS!
>
> : Questions:
>
> : 1) I usually make Asparagus with it, but since I cook
> : asparagus a lot now days, I am afraid I will get tired of
> : it. What would you cook with it?
>
> : 2) How would you improve anything I describe above?
>
> : 3) What are the dripping good for now that I can't make
> : gravy? (Remember, 15 I have a 15 carb per meal limit.)
>
>
> : You guys are a blessing!
>
> : Many thanks,
> : -T
>
> Since you clearly wouldn't have akosher issues, you could make unbreaded turkey parmigian
> using some tomaItalian tomato sauce and putting some mozzarella cheese and parmigian
> cheese on top of the tomato suaced cutlets, which you have lightly sautees. since you
> don't have an oven, put them in the pan ocver with sauce , then slices of mozzarella and
> thensprinkle iwth grated parmigan, COVER the pan and cook with a LOW flame until hot
> through and the cheese is nice and melty. since you have mostly cooked the turkey before
> puttign the dish together it would not need a long coking with danger of burning. Remeber
> LOW FLAME to prvent burning and check a few times. No idea of times for this as I
> usually woudl bake my eggplant parmigian in the oven. Just trying to adapt for your
> situation.
>
> Wendy

Hi Wendy,

Thank you!

-T