Turkey! I love using turkey cutlets whenever I can. This is a simple recipe, but a delicious and impressive one. I doubt people would guess it's turkey. Coat the cutlets first in egg wash then in breadcrumbs and brown (slowly over medium heat, otherwise you'll ruin them!) in olive oil. Remove from the pan, and add diced tomatoes and their juice, zucchini, onion, and enough chicken stock to make it loose. Add the turkey back into the sauce, and top each piece with a slice of prosciutto and some thick shavings of parmigiano reggiano. Finish the whole thing in the oven to melt the cheese and crisp the prosciutto. This is best done in a big cast iron skillet, which can go from stove top to oven easily.
Not turkey. Thick (they look like little meat icebergs, don't they?) filet mignon with mushroom cream sauce.
Just brush the steaks with olive oil and season with salt and pepper. Ricky and I both like ours rare so I cooked these for 5 minutes per side. Don't move them if you want pretty grill marks. I did these in a grill pan but outside would be lovely, it was cruddy out this day though. Once done, let them rest for 10 minutes.
To make the sauce, saute a chopped shallot, some fresh thyme, and 8-10 oz of mixed mushrooms in olive oil over medium heat. I used shiitake, cremini, and button, but whatever you can find is fine. I wouldn't use portobellos, though.
Once those are nice and sweated, add 1/2 cup-ish of brandy to the pan. It might catch on fire, don't be alarmed. Do not, however, pour straight from the bottle. That's just stupid.
If you want it to catch on fire and it doesn't, you can do what I did and ignite it with a long fireplace match.
Brandy flames are lovely.
Next pour in 1/4 cup of cream and 1/4 cup of chicken broth. Let that simmer and reduce a bit.
Spoon some sauce onto each plate and set the filet mignon on top. Garnish with something green, like parsley (like me) or chives.
Ooooh or tarragon.