From Classbrain.com
Turkey Recipes
Turkey Cutlets with Sun-Dried Tomatoes
By Chef Craig Scheuerman, CCC, of Stratford University, Falls Church, VA
Nov 16, 2008, 14:35
|
Turkey Cutlets with Sun-Dried Tomatoes
Servings: 24
Meal Type: Entree
Ethnicity: New American
Establishments: Home Meal Replacement, Business and Industry Account, Club Operation
|
|
| Amount |
Measure |
Ingredients |
Preparation |
| 1-1/2 |
Teaspoons |
white pepper |
|
| 6 |
Pounds |
TURKEY BREAST CUTLETS |
|
| 1-1/2 |
Cups |
sun-dried tomatoes, oil packed |
drained (reserve 3/4 cup oil), sliced |
| 1-1/2 |
Pounds |
mushrooms |
cleaned and sliced |
| 1-1/2 |
Cups |
green onions |
thinly sliced |
| 2 |
Tablespoons |
garlic |
minced |
| 1-1/2 |
Cups |
dry white wine |
|
| 1 |
Tablespoon |
butter |
|
| |
To Taste |
salt |
|
Method
- Sprinkle each cutlet with white pepper.
- Saute in reserved oil from tomatoes, 2 to 3 minutes per side, until turkey is no longer pink in center. Transfer to platter and keep warm.
- In skillet, saute mushrooms, onions, and garlic about 3 minutes in remaining oil. Add wine and tomatoes. Simmer 2 to 3 minutes or until heated throughout. Finish with butter. Salt to taste.
- To serve, spoon sauce over warm turkey cutlets. Serve with fresh green vegetables.
|
© Copyright 2003 by ClassBrain.com
| 