Skillet Turkey with Gentle Smoked Paprika Pan Sauce, White Bean Cheddar Cream, Crispy Rye Crumbs, and Warm Apple Brussels Sprout Salad

Instructions

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   1. Preheat the oven to 190 °C / 375 °F. Pat the turkey cutlets dry with paper towels and season them with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, the smoked paprika, and garlic powder. Dust lightly with the all-purpose flour on both sides, shaking off the excess.

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   2. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon vegetable oil and 1 tablespoon butter. Sear the turkey for 2 to 3 minutes per side until lightly browned. Transfer to a plate; it will finish cooking later.

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   3. In the same skillet, reduce to medium heat and add the yellow onion with a pinch of salt. Cook for 4 to 5 minutes until softened. Add the chopped garlic and cook for 30 seconds more.

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   4. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Add the white beans, heavy cream, white cheddar, and 1 teaspoon fresh thyme. Cook for 3 to 4 minutes, stirring, until the cheese melts.

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   5. Using a spoon or masher, partially mash the beans in the skillet to create a rustic cream. Taste and adjust with the remaining 1/2 teaspoon salt and a little more black pepper if needed.

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   6. Return the turkey cutlets to the skillet, nestling them over the bean cream. Transfer the skillet to the oven and bake for 8 to 10 minutes at 190 °C / 375 °F, until the turkey is cooked through and reaches a safe internal temperature of 74 °C / 165 °F.

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   7. Meanwhile, in another skillet heat 1 tablespoon butter with 1 tablespoon vegetable oil over medium heat. Add the rye bread crumbs and cook for 3 to 4 minutes, stirring, until golden and crisp. Add the remaining fresh thyme, toss, and set aside.

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   8. In that same skillet, add the remaining 1 tablespoon butter. Add the Brussels sprouts and cook for 3 minutes over medium-high heat. Add the apple, apple cider vinegar, honey, the remaining 1/2 teaspoon salt, and the rest of the black pepper. Cook 2 to 3 minutes more, until the sprouts are tender but still bright and the apple is slightly softened.

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   9. Serve a bed of white bean cheddar cream, top with the turkey, finish with the crispy rye crumbs, and serve with the warm Brussels sprout and apple salad on the side.