Ingredients

serves 4

　　1 1/2 pounds turkey breast cutlets

　　Salt and pepper

　　1 teaspoon poultry seasoning

　　1 cup plus 3 tablespoons all-purpose flour

　　2 large eggs, lightly beaten

　　1 cup bread crumbs

　　1/2 cup cornmeal

　　1/2 cup grated Parmigiano-Reggiano cheese

　　Zest of 1 orange

　　2 sprigs of fresh rosemary, leaves removed and finely chopped

　　Olive oil or vegetable oil for shallow frying

　　3/4 pound sweet Italian sausage (bulk or 3 short links cut from casing)

　　1 medium onion, chopped

　　1 red bell pepper, seeded and chopped

　　2 large garlic cloves, chopped

　　2 small to medium zucchini, cut into bite-size chunks

　　2 tablespoons chopped fresh thyme leaves

　　3 tablespoons butter

　　1 cup pinot noir wine

　　2 cups turkey or chicken stock

　　

Step 1

Season the turkey cutlets with salt, pepper, and the poultry seasoning. Set up dishes with the 1 cup of flour, the beaten eggs, and, in a third dish, the bread crumbs combined with the cornmeal, cheese, orange zest, and rosemary. Coat the cutlets in the flour, egg, then the bread-crumb mixture. Heat 1/4 inch of oil in a large skillet for shallow frying of the turkey over medium to medium-high heat.

　　

Step 2

While the oil heats up, heat a drizzle of oil in another skillet over medium-high heat. Add the sausage to the second skillet and cook until brown, about 5 minutes, stirring occasionally to break up lumps. Add the onions, bell pepper, garlic, zucchini, thyme, and salt and pepper. Cover and cook for 10 to 12 minutes, until the zucchini is tender.

　　

Step 3

Cook the cutlets for 4 minutes on each side to deep golden. Cook them in batches and set the prepared cutlets on a baking rack to keep crisp.

　　

Step 4

Melt the butter in a small skillet over medium to medium-high heat. Whisk in the 3 tablespoons of flour, cook for 1 minute, add the wine, and reduce for about a minute. Whisk in the stock, cook to thicken for 3 to 4 minutes, and season with salt and pepper.

　　

Step 5

Mound the sausage and vegetable mixture on plates, top with the cutlets, then douse with gravy and serve.

　　Rachael Ray's Look + Cook