K-12
Baked Penne Pasta with Turkey Meat Sauce
Turkey Schnitzel with Cabbage and Potatoes
Ingredients
Turkey Schnitzel with Cabbage and Potatoes
1 ea.
— as needed
Flour seasoned with salt and pepper
— as needed
Beaten eggs
— as needed
White breadcrumbs or Panko
1 ea.
Lemon slice
4 oz.
Caraway Buttermilk Potatoes, hot*
4–5 oz.
Braised Red Cabbage, hot*
Directions
- 1. Prepare three shallow baking pans for the breading process—one containing seasoned flour, one containing beaten eggs and one containing breadcrumbs.
- 2. Remove Turkey Breast Filet from packaging and cover with plastic wrap. Tenderize with meat mallet until approximately 1/8 inch thick.
- 3. Fry until coating is golden brown.
- 4. Serve topped with lemon slice, along with Caraway Buttermilk Potatoes and Braised Red Cabbage.
Ingredients
Caraway Buttermilk Potatoes
1 lb.
Fingerling potatoes (red, purple, white)
1 tbsp.
Caraway seeds
1 quart(s)
Buttermilk
1 tsp.
Sea salt
½ tsp.
Fresh ground black pepper
3 tsp.
Butter
Directions
- 1. Combine potatoes, caraway seeds, buttermilk, sea salt and black pepper in a large pot. Bring to a boil and simmer for 20–25 minutes until tender.
- 2. When tender, toss with butter and adjust the sea salt and black pepper to taste.
Ingredients
Braised Red Cabbage
8 oz.
1 ea.
Medium onion, small dice
1 head(s)
Red cabbage, core removed and shredded
1 tsp.
Black pepper
1 tsp.
Sea salt
2 ea.
Bay leaves
½ cup(s)
Brown sugar
4 oz.
Red currant jelly
4 oz.
Red wine
1 ½ tbsp.
Juniper berries
Directions
- 1. Place bacon into a large heavy-duty pot; cook until almost crisp. Add the onions and sauté for 8 minutes.
- 2. Add the cabbage and all remaining ingredients.
- 3. Bring to boil and simmer for 1 hour to 1 hour 15 minutes until soft; stir every 20 minutes.
- 4. Adjust sea salt and black pepper to taste.
- 5. Serve.
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