Turkey Cutlets with Anchovy Butter, and Paprika Roasted Cauliflower

(Okay, so while I was making this, the camera didn't behave properly for a couple of shots. I'll walk you through the parts that got missed.)

Cut cauliflower into half inch slices, arrange on baking sheet. Drizzle with olive oil, and season with salt, garlic powder, and paprika. Roast at 450 for 20 minutes.


Season cutlets with salt, pepper, and poultry seasoning.



Mince garlic, dice shallot, chop chives.


Get some oil hot, dredge cutlets in flour, then brown, about 3 minutes on a side.


Remove cutlets, lower heat, and in remaining fat, sauté the shallots. Add the garlic when shallots have softened, and sauté another 30 seconds.


Raise heat, add 1/2 cup of white wine, deglaze pan and reduce to about 1/3 cup.


Remove from heat, add chives, a Tbsp of butter, and 2 tsp of anchovy paste. Stir to melt and combine. Return turkey to pan and turn to coat.


Serve next to cauliflower, with remaining sauce drizzled over top.