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Turkey Schnitzel and Brussels Sprouts with Apples | Rachael Ray
RACHAEL RAY SHOW24Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups breadcrumbs (half-n-half fine crumbs and panko)
- 1/2 tsp. grated nutmeg
- 1 tsp. ground white pepper
- 1 tsp. dried sage (or poultry seasoning, Rach likes Bell's)
- 3 eggs
- 2 Tbsp. dijon
- 1 cup all-purpose flour
- 8 turkey breast (cutlets, pounded if necessary between parchment to ⅛- to ¼-inch-thick)
- salt
- pepper
- 12 oz. fresh cranberries
- 1 jar preserves
- 1 1/4 lb. Brussels sprouts (medium, a rounded small pint bucket, trimmed and halved)
- 2 tsp. acacia honey
- 1 1/2 Tbsp. olive oil
- 1/4 tsp. freshly grated nutmeg
- 2 Tbsp. butter
- 2 apples (peeled and cored, sliced or chopped, dressed with juice of ½ small lemon)
- 2 large shallots (chopped)
- 1 Tbsp. fresh thyme (chopped)
- 12 leaves fresh sage (stacked and thinly sliced, about 2 tablespoons)
- 3/4 cup walnuts (or peeled hazelnuts, chopped)
- 2 Tbsp. sherry vinegar (or white balsamic vinegar)
- grated pecorino cheese (Freshly)
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