This is comfort food through and through, so why not take the theme to its limit and serve it with macaroni and cheese?
The kale can be prepared a day in advance (and reheated). The turkey cutlets need to marinate for 30 minutes. They can be breaded and stored covered (not overlapping) in the refrigerator several hours in advance.
PAN-FRIED TURKEY CUTLETS WITH KALE, MUSHROOMS AND ONIONS
Six 4-ounce white-meat turkey cutlets
2 large eggs, beaten
1/2 cup low-fat milk
1 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon freshly ground black pepper
2 cups plain panko bread crumbs
1 teaspoon salt
Olive oil or peanut oil, for frying
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 pound thinly sliced stemmed (and cleaned) mushrooms, such as cremini, shiitake or button
2 pounds kale, hard stems and veins removed, cut into 1/4-inch ribbons (may substitute 1 1/4 pounds cut kale leaves)
1/2 cup homemade or no-salt-added chicken broth
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon cold unsalted butter, cut into pieces
For the turkey: Slice the cutlets in half crosswise (to create 12 pieces). Working with a couple at a time, place between large sheets of plastic wrap and pound to an even thickness of 1/4 inch.
Whisk together the eggs, milk, seasoned salt, garlic powder, Italian seasoning and 1/2 teaspoon of the pepper in a large bowl until well blended. Submerge all of the turkey pieces in the egg mixture, turning them to make sure they are completely coated. Cover and refrigerate for 30 minutes.
Meanwhile, prepare the kale: Heat 1 tablespoon of the oil in a large, ovenproof saute pan over medium-high heat. Once the oil shimmers, add the onion and mushrooms; cook, stirring often, until the onion and mushrooms soften and turn a light brown, about 10 minutes. Transfer to a mixing bowl.
Preheat the oven to 200 degrees.
Add half the kale, half of the broth and half of the garlic; use tongs to toss until the kale turns bright green and wilts a bit. Transfer to the onion-mushroom mixture and repeat with the remaining tablespoon of oil, the broth, garlic and kale.
Return the kale-onion-mushroom mixture to the saute pan, tossing to incorporate. Season with the salt and pepper, then stir in the Worcestershire sauce and butter and cook until the kale is warmed through. Cover and transfer to the oven.
Line a baking sheet with a few layers of paper towels.
Place the panko crumbs in a shallow baking dish. Stir in the salt and remaining 1/2 teaspoon of pepper. Coat each cutlet with panko, gently pressing to make sure it sticks, placing the coated cutlets on the baking sheet as you work. Discard any leftover egg wash or panko.
Pour oil to a depth of 1/2 inch into a large, heavy skillet or Dutch oven; heat over medium-high heat until the oil shimmers. Place a wire rack over the lined baking sheet.
Working in batches of 3 or 4 at a time, fry the breaded cutlets for 2 to 3 minutes on the first side, until golden brown, then use tongs to turn them over and fry for 2 minutes on the second side. Transfer to the wire rack, then place the baking sheet in the oven. Repeat to cook the remaining cutlets.
Divide the warmed kale mixture among individual plates. Arrange two cutlets on each plate. Serve right away.
Nutrition per serving: 430 calories, 36 g protein, 24 g carbohydrates, 21 g fat, 5 g saturated fat, 120 mg cholesterol, 710 mg sodium, 3 g dietary fiber, 2 g sugar