hey there flywheel…

We bend to find possibility amid madness and opportunity among madmen. Anything but the Normals.

Recipes & Reviews July 24, 2007

                                                           Why…it’s colorful! What is it?

 I’ve been craving veal lately, but I have this two-fold problem. One, everytime I go to cook veal all I can think of is the baby cows at the state fair. Somewhere in the back of my mind they’re crying “mama! mama!” like Bambi in that one scene. It’s a little traumatic, I’m in enough denial just eating regular beef. I could get past that once in a while, probably. However, I’m on a budget, and not only does it not fit into my budget, but also…my grocery store is so budget oriented it doesn’t even carry veal. So I hunted down an alternative. I found really thinly sliced turkey cutlets in my meat department. When subjected to the meat mallet, they turn out ultra tender, so then my next challenge was to come up with a really “gourmet on a budget” way to cook them. I like the presentation of stuffing a meat via rolling ingredients inside. I tried a spinach recipe a week ago that turned out to be pretty tasty. But I’ve had a hankering to try some different and unexpected flavors. I’m always so safe with my cooking. Garlic, wine, olive oil, basil. Intrinsically good and always will be, but no adventure there, at least not until I have the budget to play with different expensive olive oils and try to find ways to make basic adventuresome. That’s another post. So I grabbed an arm-ful of stuff from my fridge and started throwing things together. At one point I had a bottle of worcestershire sauce and a bottle of balsamic vinegar pressed up against my nose at the same time, trying to get a “sense” of it. This was the result, and even my “man-bud-bearing-boyfriend” (“buds” are how he refers to his “tastebuds”, and typically when he tastes something it’s either “good *grunt*” or “bad*grunt*” and couldn’t identify a flavor to save his life. Before me he dined exclusively on pizza rolls…) looked at me with wide eyes and said “this is gourmet or something, isn’t it? I mean, there’s depth to this flavor, it’s like….3-D…like I could push my tongue through and get 5 different tastes”….

and then he stopped talking and just ate. and i just smiled ironically to myself and thought “buds, now that you’re no longer cavemen…you can never go back….”

Turkey & Formage Pinwheels

1 lb thin sliced turkey cutlets
4 T Reduced fat cream cheese (softened)
1/4 c finely sliced red onion
4 oz Reduced Fat Feta Cheese, crumbled
1 c Balsamic Vinegar (divided into  1/4 – 3/4)
1 t Brown Sugar
1/2 c Heavy Cream
1 t Worcestershire Sauce
1 pkg Fine Italian Proscutto
1/2 c Parmesan cheese
1/4 c almond flour (white or wheat will work as well)
1/2 c olive oil

Lay cutlets flat on a piece of wax paper and cover with another piece of wax paper. Use meat mallet to pound the cutlets thin, but not so thin that it creates holes in the meat. Remove wax paper and gently salt and pepper the cutlets. Tear strips of proscutto in half, long ways and lay 1/2 strip on each cutlet. Heat (medium to medium high) 1/2 c olive oil in sauce pan.  In a medium bowl, blend together cream cheese, onion, Feta cheese, 1/4 c balsamic vinegar, and worcestershire sauce. Spread a fairly thick layer of this mixture on each cutlet, and then roll cutlets up, small side to large side. On another piece of wax paper, sift together Parmesan cheese and flour. Once blended, roll each cutlet in the cheese and flour mixture, pressing each side so the turkey is thoroughly covered. If the oil is snapping, place the cutlets in the pan, sauteeing each side for 2-3 minutes until breading is golden brown all the way around. Then reduce heat to medium low and add cream, 3/4 c balsamic vinegar and brown sugar to the pan, stirring and scraping together cooked breading from the turkey. Cover and let cook on a simmer for another 6-7 minutes. Check the insides for doneness….these can be sliced and cooked more if necessary. Spoon the sauce from the pan onto the cutlets when serving. (Great go with suggestion – Yams are a great flavor combination with this dish. I like serving either a mashed yam or a baked yam, because they compliment the turkey which makes a nice presentation, whether you slice them to reveal the colored pinwheel, or serve whole. This should serve 2-4. Total cooking time is approximately 20 minutes)


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