Friday, December 17, 2010
This was one of those unplanned meals, the kind where you see a recipe, look at the contents of the fridge and find a match to be made.
The recipe comes from this month’s Martha Stewart Living Holiday edition and originally calls for veal and chives, not to mention a helluva lot more butter. But using turkey and less butter gives the illusion that you’re eating healthy or “heart smart” as they say. As for the parsely, well, you gotta use that stuff up somehow.
Turkey Scaloppine with Grapefruit (adapted from Martha Stewart Living)
1 Ruby red grapefruit
4 turkey cutlets
1 tablespoon canola oil
4 tablespoons butter
1 tablespoon chopped flat leaf parsley
Cut peel and pith from grapefruit and remove segments from membranes. Squeeze membranes to release juices into a small bowl.
Pound turkey cutlets thin and season with salt and pepper. Heat oil in a large skillet and then add one tablespoon butter. Cook cutlets until golden brown, about 3 to 4 minutes per side. Transfer to a platter and keep warm.
Add remaining butter to pan and heat until golden brown. Reduce heat to low and swirl in reserved grapefruit juice. Return turkey to pan and heat through. Add grapefruit segments and remove from heat. Sprinkle with parsley and serve.