This evening we spent around 45 minutes making Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella. Our dirty dish count stands at two skillets, one wooden spoon, one pair of tongs, two plates, three shallow dishes, one chopping board, one cookie sheet, one knife, one spoon, and our serving dishes and cutlery. In all honesty, this seemed like far too much time and trouble for the end result.
The turkey cutlets were dipped in flour, egg, then breadcrumbs with Parmigiano cheese and chopped parsley. Pan-fried in olive oil, they ended up tasting not dissimilar to cheesy cardboard. Not necessarily in a bad way, after all I’d rather eat pizza base than turkey cutlets most days of the week. The cutlets were topped with the grape tomato/ onion/ garlic/ wine mixture, which in all honesty could have been easily substituted with a good jarred pasta sauce. Let’s not be food snobs about this; whilst the topping was both warm and fresh, it was not particularly tangy or rich or flavoursome. On top of the tomato mixture went the pesto (which was store bought as directed). As an uninteresting observation, this would have been much easier to apply directly to the cutlet, rather than over the tomato sauce. Fresh mozzarella completed the dish and the whole lot went under the broiler for a few minutes.
We used half a pound of turkey for two people. We made five cutlets and three are left over. The recipe calls for half a pound of turkey per person, presumably to keep fighting the good fight against any national poultry surplus. Overall, this dinner was pleasant enough but certainly not worth the trouble after a long, long day. It honestly was a bit like a rather bland pizza. The spinach as side-dish was our prerogative, given that there were no directions to supplement the meal. The one high point in the whole preparation was the fact that one of our cats tried to get into the dishes full of flour, egg and breadcrumbs. They must really hate their food; eating flour is a new all time low, even for that particular cat. They very rarely jump up on the countertop, and are immediately chased away if they do, but it’s normally at least for something worthwhile like tuna fish. But for flour? That’s almost tragic.
Tomorrow, back to chicken, of course. I don’t think we’ll be disappointed with Chicken with Sweet Raisins and Apricots on Toasted Almond Couscous, because our high hopes have already plummeted to rock-bottom. Sometimes it’s good to have ridiculously low expectations.