The flavor of turkey is similar enough to veal that it makes a reasonable substitute; I even know a chef who used to cook turkey at his restaurant and jokingly call it “redneck veal.”
Veal is hard to find these days, and it is expensive when you do see it, so Turkey Wienerschnitzel would be a great idea even if it weren’t so delicious. Based on the classic Austrian dish, it is a turkey cutlet, breaded and lightly fried, served with capers and slices of lemon. A fried egg on top tastes great, too.
This version, which was created by Steven Raichlen in his pre-barbecue days, saves some calories by dipping the turkey in egg whites instead of whole eggs, and it theoretically requires only two tablespoons of oil to fry four cutlets.
To be perfectly honest, it took me three tablespoons of oil to fry the four cutlets. But that isn’t too bad, and the Wienerschnitzel was exceptional.
My last low-cal, high-flavor dish takes potatoes to a new level. Bombay-Style Potatoes are a type of spiced potatoes that, despite the name, appears to have originated in England.
Curry and potatoes have long been a popular combination, and the Bombay style usually adds tomatoes to the mix. But the version I made uses Granny Smith apples instead to add just the right amount of sweet tartness to the spicy curry.
