"Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seed if available – they are in season from September through January. Turkey scallopini (thinner and smaller than cutlets) will also work in this recipe, but will need to be cooked in batches."
Servings: 4
Time: 30 minutes
Ingredients:
4 medium fennel bulbs, cored and thickly sliced
5 tsp canola oil, divided
1/2 tsp chopped fresh thyme, plus 1 sprig
1 tsp kosher salt, divided
3/4 tsp freshly ground pepper, divided
4 turkey cutlets, 1/4 inch thick (1 pound)
1 cup pomegranate juice
1/2 cup reduced-sodium chicken broth, or water
1 tsp cornstarch
Preparation
1. Preheat over to 450 degrees F.
2. Toss fennel, 3 tsp oil, chopped thyme and 1/4 tsp each salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast, stirring twice, until tender and golden, about 25 minutes.
3. Meanwhile, sprinkle both sides of turkey with remaining 3/4 tsp salt and 1/2 tsp pepper. Heat the remaining 2 tsp oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 1 to 3 minutes per side. Transfer to a plate.
4. Add pomegranate juice and thyme sprig to the pan; bring to a boil. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 minutes. Discard the thyme. Whisk together broth (or water) and cornstarch; add to the pan and cook, stirring constantly, until thickened, about 15 seconds. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce and cook for 1 minute. To serve, top roasted fennel with turkey and sauce.
*reprinted from www.eatingwell.com
