Turkey Cutlets with Sausage and Zucchini and Tipsy Gravy
- Preparation Time20 mins
- Cooking Time20 mins
2) In a medium skillet, heat a drizzle of oil over medium-high heat. Add the sausage, and brown and crumble for 5 minutes. Stir in the onions, peppers, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10 to 12 minutes
3) Heat a saute pan with 0.6cm of oil over medium to medium-high heat.
4) Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.
For the gravy:
5) Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste.
6) Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.
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