This recipe is equally delicious with veal, pork or chicken cutlets.
Makes 4 servings.
Appetizer: Blue cheese pears. Peel two pears, core them and slice them in half. Baste with lemon juice to avoid browning. Stuff each pear half with 2 tsp. (10 ml) of blue cheese, serve on a bed of mesclun salad tossed with a balsamic vinegar dressing. Just before serving, sprinkle with a few drops of balsamic vinegar.
Main dish: Turkey breast rolls with ham and cheese.
Side dishes: Israeli couscous with mushrooms and toasted almond broccoli. Brown the onions lightly in butter, increase the temperature up and sauté the mushrooms till brown. Add Israeli couscous and some chicken broth, then cook according to package instructions. Add chopped broccoli precooked in salted water, drizzle with melted butter and sprinkle with toasted almonds.
Dessert: Oven-baked apples. Cut apples in half, leaving the peel on, and scoop out the centres. Stuff the cavities with a mix of brown sugar, raisins and spices. Sprinkled lightly with rum, bake and serve with vanilla ice cream.
For enhanced flavour and aroma, when serving add finely chopped fresh herbs. Use a dash of rosemary, thyme and sage to give your dish an autumn flair, or parsley, chives and tarragon for a fresh spring taste.