After a dramatic religious conversion, young soldier Nicholas Herman decided to devote his life to following God and learning more about Christ. He joined a monastery and took the name Brother Lawrence of the Resurrection. There, he spent the rest of his life working in the kitchen and repairing his brothers’ sandals. But during his decades of doing seemingly menial jobs, Brother Lawrence discovered a profound truth about having a relationship with God: Experiencing His presence can—and should—happen everywhere. He spent his life serving others. His letters were later compiled into the now classic book The Practice of the Presence of God.
“He does not ask much of us, merely a thought of Him from time to time, a little act of adoration, sometimes to ask for His grace, sometimes to offer Him your sufferings, at other times to thank Him for the graces, past and present, He has bestowed on you, in the midst of your troubles to take solace in Him as often as you can. Lift up your heart to Him during your meals and in company; the least little remembrance will always be the most pleasing to Him. One need not cry out very loudly; He is nearer to us than we think.” ― Brother Lawrence, The Practice of the Presence of God
Between 2 sheets of plastic wrap, pound your turkey cutlets with a meat hammer until thin. Melt 2 Tbsp. each of butter and olive oil in a stove to oven safe skillet such as Calphalon or cast iron. Add your sliced onion and saute until lightly golden and soft. Add baby spinach, sun dried tomatoes, herbs and cook over low heat until soft and fragrant. Add the garlic (if desired) and wine. Cook over low heat until the flavors absorb into the tomatoes and onions.
Lay your turkey cutlets on a cutting board. Zest the lemon over each one. Lay your mozzarella cheese on one end. Spoon the onion mixture over your cheese, and then top with a generous grating of fresh Parmesan. Starting w/ the cheese end, roll up each cutlet tightly. Sprinkle some bread crumbs into a shallow bowl, and roll each cutlet in to coat.
Add the remaining 2 Tbsp of butter and olive oil back to your pan, melt over medium heat and add the cutlets. Sautée each side of the cutlets until golden and then place the skillet in a 300 degree oven for about 12-15 min. to cook through.
Take the remaining spinach,and microwave for about one minute until just limp. Sprinkle with onion salt and lay on a platter. Place the cutlets on top of the spinach to serve. Pour the juices along the sides of the cutlets just before serving.
Taking care of guests who are on special diets has always been a challenge that has appealed to me. We do whatever we can to accommodate the food needs of our visitors so that they can be blessed during their time here, without the distraction of having to worry about their food needs.
A few nights ago, our Bethany guest cook asked me to help her prepare a dinner for a visitor who was gluten-free and didn’t eat red meat. She had turkey cutlets, and assorted vegetables so we set about to make something that we hoped would satisfy two people, and do so in a short amount of time. This result was more than satisfying to both guests and cooks.
Melt 2 tablespoons butter in pan, finely mince half the cleaned mushrooms and all the scallions. Sauté in melted butter till soft and golden adding sage, 1/4 c sherry and simmer till soft and liquid is absorbed.
Spread 1/2 mixture on each cutlet. Roll up and fasten together with toothpick if necessary.
Brown each cutlet in remaining butter. Finish cooking in 325 degrees oven about 15 minutes.
Add remaining sherry to onion mushroom mixture and simmer. Pour over cutlets after plating them.
We served these with fresh asparagus,mashed yam with a few halved mushrooms as garnish.