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Last Updated: Feb 18th, 2009 - 14:49:08
Turkey Cutlets with Sun-Dried Tomatoes
By Chef Craig Scheuerman, CCC, of Stratford University, Falls Church, VA
Nov 16, 2008, 14:35
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Turkey Cutlets with Sun-Dried Tomatoes
Servings: 24
Meal Type: Entree
Ethnicity: New American
Establishments: Home Meal Replacement, Business and Industry Account, Club Operation
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| Amount |
Measure |
Ingredients |
Preparation |
| 1-1/2 |
Teaspoons |
white pepper |
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| 6 |
Pounds |
TURKEY BREAST CUTLETS |
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| 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 |
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| 1 |
Tablespoon |
butter |
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To Taste |
salt |
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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.
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© Copyright 2008 by Classbrain.com
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