Sunday, June 13, 2010

Parmesan turkey cutlets and orange veggies

I was at a beautiful half indoor, half outdoor market the other day, called Tacoma Boys, and saw the most gorgeous bulb of fennel ever! I had to snag it and last night I decided to cook it up with some carrots and red bell pepper. I got the original idea from Jillian, but made a few changes to fit the rest of my meal.

1 bulb of fennel (cored and sliced)
2 carrots sliced thin
1 red bell pepper
Freshly squeezed orange juice (about 1/2 cup)
Orange zest (from 1 orange)
Fennel seeds, freshly crushed
1/2 cup chicken stock
Olive oil

Heat a sauté pan over med-high heat and add enough olive oil to coat the bottom of the pan. Add the sliced fennel, carrots and bell pepper. Salt and pepper and cook for 10-15 minutes until soft. Add orange juice, orange zest and chicken stock. Turn the heat up to high and bring to a boil. Reduce the heat and simmer for 5 minutes. Add freshly crushed fennel seeds and stir. Cook for a few more minutes.

To go over these veggies, I made Parmesan turkey cutlets. Set up three plates - one with flour (salt and pepper), one with an egg with a little water mixed in, and the last one with bread crumbs and Parmesan cheese. Take the cutlets and start in the flour, completely covering both sides. Move to the egg wash and completely coat both sides. Finally dredge the turkey in the bread crumbs and Parm and press lightly. Cook them for 2-3 minutes each side over med-high heat in olive oil until lightly browned and crispy. Serve over veggies.

I also sautéed some whole garlic stems. These are the flowering part of the elephant garlic. They were delicious, when they were fully cooked. Unfortunately, a few of them didn't quite get all the way cooked and were hard and woody. Oops! Lesson learned... sauté and then steam a bit. Serve with a little butter and they are mild and fragrant.

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