Turkey Schnitzel and Brussels Sprouts with Apples | Rachael Ray

For turkey, heat oven to 250˚F. Line a rimmed baking sheet with foil or parchment and place a wire rack in it. Place a large cast iron skillet on stove top with a shallow layer of neutral oil for frying, about ⅛ inch. 

Set breading station: breadcrumbs with nutmeg, white pepper and sage or poultry seasoning, then eggs whisked with Dijon, and then flour. Season the cutlets with salt and pepper. Heat oil over medium to medium-high heat. Coat meat in flour, egg and then breadcrumb mixture and cook 2 to 3 at a time for 2 to 3 minutes on each side in hot oil. Transfer to baking sheet and keep warm in oven.  

For cranberries, place them in pot with ⅔ to ¾ cup sugar and 1 cup water, bring to boil, add pinch salt, and cook to reduce and thicken, 20 minutes. Or lingonberry jam is delicious with this dish or pork schnitzel. 

Meanwhile, for the Brussels sprouts, in a few inches of boiling then salted water, cook halved Brussels 3 minutes, drain, cold shock in ice water, then drain again and dry. Then, reheat a cast iron skillet over medium-high heat and toss Brussels sprouts with honey, oil, salt, pepper and nutmeg. Arrange in skillet cut-side down and reduce heat a bit. Cook 4 to 5 minutes to deeply browned and flip, cook 1 to 2 minutes more and remove to a transfer platter, then add butter to pan. When butter foams, add apples, shallots, thyme, fresh sage, walnuts, and salt and pepper. Cook to soften shallots and apples for a few minutes. Add vinegar of choice, add Brussels sprouts back to pan, remove from heat and top with freshly shredded or grated Pecorino cheese.