It has been well-established that I have a wimpy palate. Fortunately, for me, so does most of France.
Actually, it could be all of Europe.
Not everyone, of course.
The spicy / hot Indian and Thai dishes loved by the Brits are one exception and there are likely more.
I wouldn’t know.
I do know that Tabasco is sold in France but one will only find other ‘hot’ sauces in the Asian food market. In the ‘Old El Paso’ section for Mexican food (yes, that is a section here) there is always the mild sauce and, occasionally, the medium sauce but never the ‘hot’. I have never seen green chilies or poblanos.
Horseradish in the U.S. was potent. One whiff could clear out the sinuses for weeks and I was careful with how much I used. Here I can eat it right out of the jar with no problem.
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Turkey Cutlets with Horseradish Sauce
Turkey Cutlets in a Tomato Horseradish Sauce with spaghetti is a warming main course that is done in the time it takes to cook that pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Turkey
- 12oz (350gr) turkey cutlets, cut in half if large
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 rib celery, chopped
- 15oz (450gr) whole tomatoes, peeled, chopped, juices reserved
- 1 – 3 tbs prepared horseradish
- 2 tsp Dijon-style mustard
- 1/3 cup (3oz, 90ml) Greek yogurt
- 1 tsp dried basil
- 1 tbs olive oil
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
- 4oz (120gr) spaghetti
- Cook spaghetti in boiling water according to package instructions.
- When done, drain and set aside.
- While pasta cooks:
- Heat oil in medium nonstick skillet.
- Add onion, celery, garlic and sauté about 5 minutes.
- Move vegetables to the side and add turkey cutlets.
- Lightly brown on each side, about 5 minutes.
- Remove turkey.
- Add tomatoes, reserved juices, mustard, horseradish and basil.
- Stir well and bring to a boil.
- Return turkey to pan, reduce heat and simmer, uncovered, 5 – 10 minutes, depending on thickness of turkey.
- Dissolve cornstarch in water.
- Remove turkey to small platter.
- Increase heat under sauce. Add cornstarch and stir until thickened and clear.
- Add yogurt and stir.
- Spoon sauce over turkey, spaghetti, and serve.
My horseradish sauce is mild. Adjust the recipe to fit yours and your taste.
You could substitute chicken tenders or chicken breasts for the turkey cutlets.
Use sour cream in place of the Greek yogurt.
- Serving Size: 1/2 recipe
- Calories: 628
- Sugar: 16.3 g
- Sodium: 406.6 mg
- Fat: 15.1 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 69.6 g
- Fiber: 7.8 g
- Protein: 55.5 g
- Cholesterol: 96.3 mg
Keywords: turkey cutlets, horseradish sauce, spaghetti
It’s been cold here.
Not the U.S. Midwest cold of -20F (-28C) with crystal blue skies.
Our cold is 28F (-1C) with damp, thick fog and hoarfrost everywhere.
It’s as cold and depressing as it is beautiful.
It covers the bits of moss growing on the gate posts.
I took these photos after lunch today.
The bird bath, which I keep full so the birds have water, was frozen solid.
It’s supposed to get all the way up to 5C (40F) tomorrow.
Maybe it will thaw…..
2 thoughts on “Turkey Cutlets with Horseradish Sauce”
The hoarfrost is gorgeous but it does cover everything. I’ve rarely seen it here. What I have seen here is the frost in the air when it’s so cold here that it looks like there are diamonds just hanging in the air, not moving, not going anywhere, but in the dark, it’s beyond beautiful. I know there’s a name for it, but it escapes me right now.
My husband would die in France. He loves horseradish. Real horseradish. Like you said, the kind that clears your sinus from across the room. I don’t think he could stand never having anything spicy. I don’t have a wimpy palate, but I do have a wimpy tummy unfortunately. 🙁
I actually tried growing it but was not successful. I just use lots of the wimpy stuff. I like the flavor but had to temper the heat of the U.S. stuff. Had a friend who ate it out of the jar…..
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