Andy pounded out a few turkey breasts and breaded them with panko before dropping them into our new deep fryer. They cooked up perfectly, and formed the decadent homestyle topping for a bed of pasta and Andy’s own marinara sauce. I made a side of rappini in olive oil and garlic, with some extra fennel thrown in for good measure, and the slight bitterness of the greens was a glorious counterpart to the pasta and breaded turkey. It was a simple meal, but substantial and filling – the very best thing to have at this seasonal crux in the year.
