Tonight we dine on turkey schnitzel and a zucchini ricotta gratin. I should be careful to call the side dish a gratin because it’s not traditional in the sense of a gratin, but I’m putting my spin on it. You can call it good if you prefer.
You would think that I should be making spaetzle to go with the schnitzel (say that 10 times fast) and you would be right, but I like to keep things low to no carb. There are enough carbs as it is in the flour and breadcrumbs that I will dredge the turkey in. Small amount, but still. A carb is a carb is a carb. Everything in moderation. And hey, once in a while, going overboard isn’t going to hurt you. So let’s start with the turkey recipe.
2 large turkey tenderloins, filleted into several thinner pieces. (or if you prefer, pound the tenderloins very thin)
2 large beaten eggs
Seasoned flour, enough for a light dredge (season with some granulated garlic, hot shot, and sea salt)
Italian Breadcrumbs, enough for a light dredge
Olive oil for sauteing
Season the turkey with a little bit of granulated garlic and hot shot. Lightly coat in the seasoned flour, the egg, and finally the breadcrumbs. Saute, over medium-high heat, in a few TBSPN of olive oil until golden brown on both sides. Since the turkey is thin, it should cook fairly quickly. Squeeze some fresh lemon juice over the turkey when it comes out of the saute pan. Not a ton, just a hint of it. Serve with the following:
Zucchini Ricotta Gratin
2 large zucchini, unpeeled, and sliced thin
1 vidalia onion, sliced and caramelized
1, 15 oz container of ricotta cheese
1/4 cup (and a little extra) grated parmesan cheese
4 oz (and a little extra) Italian blend shredded cheese (I used Kraft)
Smidge of nutmeg
Granulated garlic (to taste)
Sea salt (to taste)
Hot Shot (to taste)
Preheat oven to 350 degrees
In a bowl, mix together the ricotta, parm, shredded cheese, and seasonings. Set aside. In a casserole dish (I used one of my oval ceramic Pyrex dishes) put a layer of zucchini, caramelized onions, ricotta mixture. Repeat this a few times. The final layer should be the ricotta mixture. Top with a little bit more parm and shredded cheese. Cover with foil and bake in the oven for about 1 hour. Remove the foil and continue to bake for an additional 30 minutes (give or take) until the top is golden brown.
After dinner, dive into one of the cupcakes I posted the recipe for earlier and then proceed to go into a food coma until tomorrow when I blog about something else. : )