For many years, the proliferation of various small turkey products has added a wonderful boost to menu planning and a great (and more flavorful), alternative to chicken. Turkey is now marketed in ground breast, ground thighs, breast cutlets, wings only, tenderloin roasts, half breast roasts, and any number of other options which negate the necessity of needing to buy an entire turkey or even a whole turkey breast for that matter. Tonight I am using breast cutlets for this simple meal. There is a bit of prep work, but it shouldn’t be too overwhelming.

My dessert suggestion is a bit out of my norm, since I rarely have carbonated beverages on hand, but I made an exception in this case because I recently remembered a childhood favorite which I wanted to revisit.

Turkey breast cutlets dredged in herbed breadcrumbs, sesame seeds, and parmesan cheese sautéed in butter and olive oil
Steamed brown rice with spicy Cajun seasonings, diced apples, and raisins
Braised kale
Yeast rolls Chez Edouard

Ice cream soda Chez Edouard: house-made vanilla ice cream spooned into a glass and topped with Fresca (original citrus variety)

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