Salt/Pepper
1 Tbsp. poultry seasoning
1 cup plus 3 Tbsp. all-purpose flour
2 large eggs, lightly beaten
1 cup bread crumbs
1/2 cup cornmeal
1/2 cup grated parmesan cheese
Zest of 1 orange
1 springs fresh rosemary, leaves removed and finely chopped
EVOO (for frying)
3/4-1 lb. sweet italian sausage
1 medium onion, diced
1 red bell pepper, seeded and diced
2-3 garlic cloves, chopped
2 small-medium zucchinis, cut into bite-size chunks
2 Tbsp. chopped fresh thyme leaves
3 Tbsp. butter
1 cup pinot noir wine
2 cups turkey or chicken stock
Preheat the oven to 250 degrees. Season the turkey cutlets with salt, pepper, and the poultry seasoning. Set up three shallow dishes with the 1 cup flour, the beaten eggs, and the bread crumbs combined with with the cornmeal, cheese, orange zest, and rosemary. Coat the cutlets in the flour, then egg, and then the bread-crumb mixture. Heat 1/4 in. of oil in a large skillet for shallow frying of the cutlet over medium-high heat. Fry the cutlets in batches (4 min. on each side until golden brown) and transfer to the warm oven on a rimmed baking sheet with a wire rack.
While frying the cutlets, heat another large skillet with a drizzle of EVOO over medium-high heat. Add the sausage to the skillet and cook for about 5 min., stirring occasionally and breaking up the lumps. Add the onions, bell pepper, garlic, zucchini, thyme, and salt & pepper. Cover and cook for 10-12 min. until the zucchini is tender.
Meanwhile, melt the butter in a small pot over medium-high heat. Whisk in the 3 Tbsp. of flour, cook for 1 min., add the wine, and reduce for about a minute. Whisk in the stock, cook to thicken for 3-4 min., and season with salt & pepper.
Mound the sausage and vegetable mixture on plates, douse with the gravy on the other side, and top with the cutlets.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 124-125.
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