Grilled Turkey Breast with Vinegar and Cracked Pepper
Turkey has come a long way from being viewed strictly as a holiday bird. It is healthful, versatile, and relative inexpensive. This is a quick and masterful way of using the cutlets now available. If your market does not carry cutlets, buy half a turkey breast and slice thinly across the grain.
- Turkey Breast Cutlets - Six, 4- to 6-ounce, pounded thin between two sheets of plastic
- Salt and freshly ground pepper to taste
- All-Purpose Flour - 1/2 cup, unbleached
- Black Peppercorns - 1-1/2 tablespoons, or to taste
- Unsalted Butter - 6 tablespoons, chilled
- Red Onion - 3/4 cup, finely diced
- White Wine Vinegar - 1/3 cup
- Chicken Stock - 1 cup
Light a charcoal grill. Season the cutlets with salt and pepper and lightly dust with flour, shaking off any excess. When the coals are red-hot, grill the meat, turning it after 30 seconds for a total cooking time of 1 minute. Ideally, you should leave grill marks on the meat.
Coarsely crack the peppercorns with back of a skillet or a mortar and set aside.
Heat 4 tablespoons of the butter in a saute pan or skillet and briefly saute the grilled turkey just long enough to cook the flour. Remove from the pan and add the red onions, sauteing quickly. Add the black pepper, vinegar, and chicken stock. Cook to reduce by half. Cut the remaining two tablespoons of butter into bits and whisk them into the sauce, incorporating each piece before the next is added. Add salt to taste and pour the sauce over the grilled turkey pieces.