Turkey Cutlets with Red Cabbage

WITHOUT QUESTION, THE ORGANIC TURKEYS RAISED on large farms in eastern North Carolina are the tenderest, sweetest, most succulent in the entire South. So revered are these birds that a special turkey festival is held each year in Raeford (just south of Fayetteville), where cooks from all over the state prepare various turkey dishes and compete for sizeable cash prizes. This particular dish was a first-prize winner at one festival, and while the cabbage shows obvious German influence, the turkey cutlets themselves couldn’t be more Southern. Every time I see whole turkey breasts on sale, I think about making this sensational dish.

MAKES: 4 servings

INGREDIENTS:

FOR THE CABBAGE

• 6 bacon slices, cut into small pieces
• 2 tablespoons sugar
• 1 small onion, chopped
• 1 small head red cabbage (coarse outer leaves discarded), cored and shredded
• 2 red apples, cored and thinly sliced
• 2 tablespoons cider vinegar
• 1⁄2 teaspoon caraway seeds
• Salt and freshly ground black pepper to taste
• 1⁄2 cup dry red wine

FOR THE CUTLETS

• 1⁄4 cup all-purpose flour
• 1 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 large egg
• 1 tablespoon milk
• 1 pound turkey breast cutlets, each cut 1⁄2 inch thick
• 1 cup fine dry bread crumbs
• 2 tablespoons butter
• 2 tablespoons peanut oil
• 4 seeded lemon wedges for garnish

INSTRUCTIONS:

TO MAKE THE CABBAGE

1. Fry the bacon in a large skillet over moderate heat until crisp and transfer to a plate.
2. Pour off all but 4 tablespoons of the bacon drippings from the skillet.
3. Add the sugar to the skillet and stir until it begins to brown, about 4 minutes.
4. Reduce the heat to low, add the chopped onion, and cook, stirring, until golden, about 5 minutes.
5. Add the shredded red cabbage, sliced apples, cider vinegar, and caraway seeds to the skillet. Stir well to combine.
6. Season with salt and freshly ground black pepper to taste.
7. Add the dry red wine to the skillet, bring to a simmer, cover, and cook for 30 to 40 minutes.
8. Keep the cabbage warm until ready to serve.

TO MAKE THE CUTLETS

1. In a shallow dish, combine the all-purpose flour, salt, and freshly ground black pepper. Mix well.
2. In a small bowl, beat the large egg and milk together until well blended.
3. Place the fine dry bread crumbs in another shallow dish.
4. Place each turkey breast cutlet between two pieces of waxed paper and pound each one to about 1/8 inch thick.
5. Dredge each cutlet in the flour mixture, shaking off any excess flour.
6. Dip each cutlet into the egg mixture to coat, then coat with the bread crumbs.
7. In a large, heavy skillet, heat the butter and peanut oil over moderate heat.
8. Add the breaded cutlets to the skillet and cook for about 3 minutes on each side or until golden.
9. Serve the cutlets on heated plates with the cabbage and a seeded lemon wedge on the side.