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Cooking on the Wild Side with Kirt Martin
Turkey Divan
Posted on: November 01, 2007
4 each 4 oz turkey breast cutlets; sliced, 3/8 inch thick
kosher salt & fresh ground pepper; to taste
flour; to dredge
1/4 cup Butter
4 oz mushrooms; sliced
1/4 tsp. garlic; minced
2 oz bacon, sliced matchstick; cooked, crisp
or sliced prosciutto ham
2 tablespoon dry sherry
1/4 cup chicken stock
1/4 cup red onion; wedge cut (0.25 in)
1 cup broccoli florettes; blanched
1/4 tsp. thyme; chopped
1 cup heavy cream
1 cup Swiss cheese; shredded
1/4 tsp. nutmeg
kosher salt & fresh ground pepper; to taste
2 tablespoon green onion; thinly sliced
Place the turkey cutlets in between plastic wrap and pound to 3/16 “ inch thickness. Season with salt and pepper and dredge with flour. Saute the cutlets in 2 tablespoons butter about 3 minutes on a side, hold in a warm oven. In the same pan add the remaining 2 tablespoons butter and mushrooms, cook until they are golden brown, add the garlic, dry sherry and chicken stock. Reduce the liquid by half then add the red onion , broccoli and
thyme, cook until the onion is translucent then add the cream and nutmeg, bring back up to a simmer. Add the Swiss cheese stirring until the sauce is smooth, adjust the taste with salt and pepper. Serve placing the cutlets on cooked rice, topping with the cheese and vegetable sauce.
Garnish with the sliced green onion.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.