Crispy Baked Turkey Cutlets

I make a platter of these crumb-coated baked morsels for the kids when they come over because I know they will enjoy them and be nourished. But I notice most of the adults take a piece too. The cutlets have the crunchy appeal of fast-food-style fried “nuggets” and “fingers,” but they are better in every way. (You may notice that the coating is the same blend of grated Parmigiano-Reggiano and bread crumbs that is so good on broccoli-and-cauliflower and string-bean gratinati, in chapter 4, pages 243 and 245.) Turkey has great flavor and texture, but chicken-breast pieces are also good prepared this way. I usually buy turkey-breast cutlets (organic or naturally raised) and slice them up; packaged turkey tenders (the meaty flap inside the breast) are even more convenient— cut them in half, or pound them flat and use the whole tender. The crispy tenders are great served with a green salad. Instead of the usual ketchup condiment, try some Summer Tomato Sauce (page 256), or the Quince, Cranberry, and Apple Sauce on page 367. They are wonderful served as a main course with Skillet Brussels Sprouts (page 271) or Skillet String Beans with Gorgonzola (page 247).