I developed this recipe based on my Tender Pork Chop recipe in which the pork chops are breaded, then browned, and baked. The trick to keeping them tender, however, is that they are baked covered, with a little bit of water in the bottom of the baking dish. I decided to add some pecans to my breading, because I think the flavor is complimentary to turkey. The sauce is easy, it’s just jellied cranberry sauce (straight from the can) and chicken broth combined and reduced. You could add wine if you like (I just didn’t have any open and didn’t feel opening a bottle was justified). I used turkey tenderloins (thick cutlets), but you could certainly make this using boneless, skinless chicken breasts. The sauce would also be great with the Tender Pork Chops. Serves 4-6.
- 4 Turkey Tenderloins (or thick cutlets)
- 1/2 Cup Pecans – finely chopped
- 1 Cup Italian Bread Crumbs*
- 1/2 Cup Flour
- 1/4 Cup Milk
- 1 Large Egg
- 1/2 Cup Boiling Chicken Stock (can substitute water)
- 1-2 TBS. Olive Oil
- Salt and Pepper
* I used 1/2 Italian Bread Crumbs and 1/2 Panko Bread Crumbs
Preheat oven to 350 Degrees. In a shallow bowl, combine flour,
breadcrumbs, and pecans and mix thoroughly. In another bowl, whisk together egg and milk. Generously season turkey cutlets with salt and pepper. Dip each cutlet in the egg mixture and then the breadcrumb mixture until well coated on
all sides. In a medium saute pan, heat olive oil and add the chops. Brown the cutlets on all sides. Transfer cutlets to a baking dish and add boiling liquid. Cover tightly with aluminum foil and bake for 1 hr.
- 7 oz. (1/2 can) Jellied Cranberry Sauce
- 1/2 Cup Chicken Broth
Add cranberry sauce and chicken broth to a small saucepan. Heat over medium high, whisking to blend, until just boiling. Reduce heat and simmer until reduced by 50% (or to desired consistency). Serve warm.