This meal owes much to the spiced mixture of cured chorizo bits, lime juice and butter that Mindy Fox devised to slip beneath the skin of a roasting chicken. I'd made that recipe from her new book, "A Bird in the Oven and Then Some," a few times and craved the taste with a little more citrus punch.
So the zest goes in as well, and the concoction becomes a pan sauce as turkey cutlets (1/2-inch-thick slices of raw turkey breast) take a quick turn in the skillet.
Dried and cured chorizo is now available at larger grocery stores in addition to Latino markets; check the area where gourmet cheeses and meats are sold.
The timing for this dish includes boiling small potatoes. Smashed on the plate, they provide the right real estate for soaking up every last bit of the zingy sauce.
- 1 pound fingerling potatoes (none larger than a golf ball)
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 ounces cured and cooked Mexican chorizo
- 2 limes
- 1 teaspoon dried oregano, preferably Greek
- 1/8 teaspoon cayenne pepper
- 1 1/4 pounds turkey cutlets
- Freshly ground black pepper
- Leaves from 8 to 10 stems cilantro or flat-leaf parsley
Scrub the potatoes, then place them in a medium saucepan and cover with cool water. Place over medium-high heat and bring to a boil; add a large pinch of salt and cook the potatoes for about 20 minutes, until tender.
Meanwhile, heat a large nonstick or cast-iron skillet over medium-high heat.
If needed, place the butter in a microwave-safe bowl and microwave on LOW for 10 to 20 seconds to soften it.
Finely chop or mince the chorizo to yield about 1 cup and add to the butter. Use a Microplane zester to grate the zest from one of the limes, holding it over the bowl so the zest falls in. Cut the limes in half and squeeze the juice from 2 halves into the bowl. Add the oregano and cayenne pepper; mix well to incorporate into a nubbly paste.
Use paper towel to pat the turkey cutlets dry on both sides. They should be separated into 4 equal pieces; if not, cut them in half lengthwise to form 4 even portions. Season both sides of the cutlets lightly with salt and pepper. Divide the paste evenly among the pieces, spreading the paste on top of each one.
Place the cutlets paste side up in the skillet; cook for 6 to 8 minutes, until the cutlets are opaque about halfway through and lightly browned on the bottom. Scrape the chorizo-butter mixture off the cutlets into the skillet, then turn the cutlets over and cook for 5 to 6 minutes, until cooked through yet still moist inside. The butter should be melted and slightly colored from the chorizo, forming a sauce. Remove from the heat.
While the cutlets are cooking, coarsely chop the cilantro or parsley. Drain the potatoes and divide evenly among individual plates. Use a broad fork to mash them at the center of each plate.
Place 1 cutlet piece on each portion of potatoes, spooning equal amounts of the chorizo bits on top of each portion. Spoon the butter sauce over the cutlets and potatoes.
Squeeze the juice from the remaining lime halves on each portion, then sprinkle with the cilantro or parsley. Serve immediately.
Based on a recipe in Fox's "A Bird in the Oven and Then Some" (Kyle, 2010).
Tested by Bonnie S. Benwick.
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