30 Minute Meals Get Real – #2

For the first 30 Minutes Get Real and some background on this series, go here.

On tonight’s menu – Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts, taken from Rachael Ray 365:No Repeats (Recipe at the bottom of this post).Since last week’s meal took just over an hour to prepare, I thought I’d add in a little more of a buffer this time for our 6:30 dinner time.
On the stove there is some brown rice that I had made earlier. It isn’t included in the meal preparation time though since it wasn’t included in the original recipe.11 minutes in and I was just starting the actual cooking process. I had to get the kids situated, again, before beginning. I prepped the chicken (I used that instead of turkey because it’s what we had on hand) earlier in the day. That plate there is two chicken breasts from a frozen 3 lb. bag. I sliced each breast into 5 sections and then pounded them flat with a rolling pin.
It’s a good thing I started cooking already because I had to stop to admire this Lego creation of Olivia’s.Then I had to break up an argument between Isabelle and Alex.
Once that was all taken care of, I finished getting the breading production-line set up.
Gracie was upset because I wouldn’t let her stand on a chair at the counter and put her hands in the raw chicken. I am such a mean mama!Then Olivia was upset because she had to get off the counter so that she wouldn’t get splattered by the oil for cooking the chicken. 2-for-2. Fun times all around!
The clock says 6:09. The brussels sprouts are cooking away, as is the first batch of chicken cutlets. At 29 minutes, that’s not too bad.My appetizing breading-coated fingers. I actually opt to not wash that off while still breading and cooking. I find it prevents a nice little buffer zone for my fingertips when I’m putting food in hot oil.
The brussels sprouts are almost done. I have to tell you, they looked and smelled wonderful! So here’s the downside to not washing the breading off my hands while still working – I can’t help Gracie put on a pair of socks. I don’t think she appreciates my genius.Look at that – 6:20 and the last batch of chicken is finishing cooking. I am definitely pleased with that amount of time. Dinner was actually done early enough that I had to put it in the oven to stay warm until my husband got home. Awesome!
Although this clean-up work was still waiting for me. But the delicious dinner that followed was definitely worth a few dirty dishes.Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts

  • 2 T. vegetable oil (twice around the pan), plus some for shallow frying
  • 5 slices bacon, chopped
  • 1 large onion, chopped
  • 1 T. fresh thyme leave, chopped (I used 1 1/2 t. dried thyme)
  • Salt and freshly ground black pepper
  • 2 pounds turkey breast cutlets (I used chicken)
  • 1/2 T. poultry seasoning (half a palmful)
  • 3 to 4 T. all-purpose flour
  • 2 c. plain bread crumbs
  • 1 lemon, zested, then cut into wedges
  • 2 eggs
  • 2 10-oz boxes frozen Brussels sprouts, defrosted
  • 1/2 c. dried cranberries
  • 3/4 c. chicken stock or broth
  • 1/2 c. fresh flat-leaf parsley leaves, chopped (I skipped this since I didn’t have any on hand.)

1. Start the bacon-cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with the 2 tablespoons of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes.

2. While the onions are cooking with the bacon, season the cutles with the poultry seasoning, salt and pepper on both sides, and dredge in the flour. Combine the bread crumbs and lemon zest in a shallow dish. Beat the eggs in a separate shallow dish with a splash of water.

3. Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the cutlets in eggs, then in breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned.

4. While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley.

5. Serve the turkey cutlets alongside the bacon-cranberry Brussels sprouts. Pass the lemon wedges; squeeze the juice over the cutlets at the table.

From Rachael Ray 365:No Repeats

This posted is linked to:

i am blissfully domestic kitchen

26 thoughts on “30 Minute Meals Get Real – #2

  1. Nice work! I know what you mean about Rachael’s recipes, I’ve never had any luck getting even one item done in 30, let alone all the things she is able to whip togehter… I suppose if I had people to wash my produce and clean up my kitchen for me, it might be worth it. I think the fact that she seems to have an IV drip for coffee helps her cause too!

  2. You know what I love about this series you are doing….the fact that you are showing the real time it takes to prepare the meal. I remember the first time I prepared one of Rachel’s 30 minute meals it took me a hour and a half! I thought it was just me.
    I feel a little better now.

  3. That looks delicious, and you made it look effortless – even with all the kids to distract you! Nice job!

  4. Great tackle! I love the pictures of your “background noise”…we moms can appreciate that!

  5. Thanks for joining us for Tasty Tuesday! This looks wonderful…I’ve always loved Brussels Sprouts! The real life look at the process cracked me up! Thanks for the laugh and the recipe!

  6. As a Mom of three, and all three want to play junior chef each day. I REALLY appreciate the honesty of your cooking process. It makes me feel a little bit more normal.

  7. What a great idea, I love Rachael Ray also, but agree unless you have nothing else going on it will take longer than 30 minutes. Looks delish!

  8. Your dinner making background scene looks a lot like my dinner making experiences! I love how you showed that real side. I, too, have found I can cook during stolen moments (meaning 5 min. increments until I need to quiet the screaming, clean up the blood, or referee the fight) and somehow manage a home-cooked meal most nights. What I am working on now is still being in a good mood when my husband gets home at 6:30 after dealing with whiney, fighting, messing kids along with making dinner!

  9. This dinner sounds absolutely delicious. I love Brussels sprouts and fried chicken and I know that this would be a hit with my family. Thank you for the recipe.

  10. Hi!

    You are right, I have yet to do one of Rachael Ray’s dinners in 30 minues the first time I make it. Good new though, After I make a meal a couple of times I usually can get it made in 30-45 minutes. I only have one little (19 month old boy) my other 4 are all 10+.


  11. Oh these sound good. I had brussel sprouts for the first time about four months ago and LOVED them — with bacon and such. I haven’t bought them (although ironically I almost did today!) because I wasn’t sure how to cook them, but this is perfect! Thanks!

  12. I don’t know if I like brussels sprouts… but I may after this recipe! I need to try this for sure…. chicken and all looks EXCELLENT! Can you tell it’s dinner time here… lol. I need to print out that recipe.

  13. That has to be the most REAL supper prep, I have ever read and enjoyed!! Thank you SO much for making it SO homey!

  14. That has to be the most REAL supper prep I have ever read. I enjoyed it so much, children, crying, tired, hungry, etc. Thanks so much for sharing!

  15. Sounds like a yummy dinner! I love the concept of the 30 Minutes Meals for Real! I agree, I can’t ever make them in 30 minutes. She has all kinds of assistants to prep ingredients for her. Not realistic for a mama who is also tending to the kiddos.

  16. What a good idea for a series!! I can usually get Rachael’s recipes done in under an hour. 🙂 I think she can do it in half an hour because of turbo-chopping!! And obviously her chicken cooks much faster than mine.

    I’m glad I’m not the only person in the world who likes brussel sprouts. I’d love to make this but I would have the at all the sprouts myself.

  17. I’ve made the cutlets before (but used marinade instead of an egg wash to hold the breading on), but I’m going to have to try Brussels Sprouts made this way. I’ve never liked them, but they sure look good this way.

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