[prisoner6]

Chef Carlo I have NEVER been disappointed with ANY of your recipies! They are all WAY beyond what Rachael Ray calls...I hate her word, but she IS eye candy...YUMMO!

FWIW even though I got a turkey fryer for a birthday present a couple of years ago I have never been allowed to use it. But it looks like at this year's block party I'll finally fire it up. Can't wait for that!

I've also finally "discovered" ground turkey. At first I didn't think I'd like it, but more and more I really like to use it in everything. This year when NASCAR kicked off with Daytona, family and I settled in to watch with plates of mini burgers done several different ways. Some were beef, some were a mix of beef and pork and lamb, and some were turkey...all with different toppings. We couldn't get enough of the turkey burgers!

Don't know why I'm rambling on, but haven't met up with you for awhile. Gonna hafta go through your recipies for something for tomorrow. Just talking about your cooking has me hungry!

prisoner6

[carlo3b]

I am a big turkey cheerleader, ground or fresh, and aside from loving Thanksgiving for a great reason to bake a turkey, I use turkey whenever I need a substitute for veal.. I am willing to wager that I can use a slice of turkey breast in place of veal with the most delicate of veal recipe, and nobody could honestly tell the difference..

A fine, fresh veal cutlet is hard to find, and damned expensive, so here is my contribution to your budget and your palate.. Substitute Fresh turkey breast, sliced 3/8" against the grain, and pounded to 1/4", and poof... bon appétit... buon appetito.... :)

Veau LePavillon
Grill the veal while the noodles boil so both are ready at the same time.For sauce

• 1 1/4 cups low-fat chicken stock or low-sodium fat-free chicken broth
• 1/3 cup dry white wine
• 1 tablespoon all-purpose flour
• 2 tablespoons water
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

For veal

• 2 lb veal cutlets (also called scallopini; 1/4 inch thick)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, thinly sliced

Accompaniment: buttered noodles with chives

Sauce:
1) Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes.
2) Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.

Prepare veal:
3) Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.

4) While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.

5) Stir parsley into warm sauce and pour over veal.

Cooks' note:
• If uncooked cutlets are more than 1/4 inch thick, pound to 1/4 inch thick between 2 sheets of plastic wrap with a rolling pin.