Name: Turkey Cutlets with Red Cabbage
Yield: Makes 4 servings
Cuisine: American
Ingredients: 1 small head red cabbage (coarse outer leaves discarded), cored and shredded; Salt and freshly ground black pepper to taste; ½ cup dry red wine; ¼ cup all-purpose flour; 2 tablespoons cider vinegar; ½ teaspoon caraway seeds; 2 red apples, cored and thinly sliced; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons sugar; 1 small onion, chopped; 6 bacon slices, cut into small pieces; 2 tablespoons peanut oil; 2 tablespoons butter; 4 seeded lemon wedges for garnish; 1 cup fine dry bread crumbs; 1 large egg; 1 pound turkey breast cutlets, each cut ½ inch thick; 1 tablespoon milk

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

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 tu