I love going to the supermarket and trying to guess what’s in the packages. There’s usually a pictorial hint like the one on this package. Yellow chicken on the left which meant, according to the picture and meat in the package, abnormally large flattened chicken breasts! Right?
Wrong. The chicken apparently stands for poultry products and the picture is captioned “turkey cutlet” or Puten-Schnitzel. Okay, now we know. The Germans have normal sized chickens like everybody else and do more with turkey than we do.
I didn’t want to bread the cutlets like wienerschnitzel (bleah) as suggested by the majority of German sites I found, so I found a recipe that didn’t involve breading at http://easygourmetdinners.com/recipe/chicken/turkey_grilled_soy_mustard.html that used a marinade of soy sauce and mustard. I made some slight changes but it was a good marinade that I heated after the turkey had finished marinating and used as a sauce for the cooked cutlets.
It’s kohlrabi season and they are everywhere. I roasted some with leftover pieces of bell peppers cut into large strips. Delicious! I will certainly buy the cutlets again!
Turkey Cutlets with Roasted Kohlrabi and Peppers
3 fresh turkey cutlets
1 tbsp Dijon mustard
1 tbsp soy sauce
3 tbsp white wine vinegar
3 tbsp olive oil
2 garlic cloves, crushed
1 tsp oregano
Salt and pepper
2-3 kohlrabi, peeled and cut into chunks
About 8 ounces of assorted bell peppers, cut into large strips
2 garlic cloves, slivered
Salt and pepper
1 1/2 tbsp olive oil
Mix the mustard, soy sauce, vinegar, 3 tbsp olive oil, crushed garlic, oregano, salt and pepper together, blending well. Pour the marinade over the cutlets and marinate for 2-4 hours in the refrigerator.
Mix the kohlrabi chunks, bell peppers, slivered garlic, salt, pepper and 1 1/2 tbsp of olive oil together, then roast in a 400 F oven for 35-40 minutes.
Take the turkey cutlets out of the marinade. Pour the marinade into a small pan and warm. Cook the cutlets on medium high heat in a non-stick skillet for about 3-4 minutes per side. Top with the warmed marinade and serve with the roasted kohlrabi.
Wine suggestion: Orvieto Classico