Ingredients Turkey Cutlets with Tomato Cream Sauce Ingredients 1/2 cup all-purpose flour 1 tablespoon cornstarch 1 pound turkey cutlets 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil, divided 1/4 cup loosely packed fresh sage leaves 1/2 large shallot, sliced 1/2 cup dry white wine 1 cup chicken broth 2 medium tomatoes, seeded and diced 1/4 cup heavy cream 1/4 cup freshly grated Parmesan cheese 8 ounces hot cooked thin spaghetti Preparation 1. Stir together flour and cornstarch in a shallow dish. Sprinkle turkey with salt and pepper. Dredge turkey in flour mixture, shaking off excess. 2. Cook turkey in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden. Drain on paper towels. 3. Heat remaining 2 Tbsp. oil in skillet; add sage. Cook, stirring often, 2 to 3 minutes or until crisp and fragrant. Remove with a slotted spoon; drain on paper towels. Add shallots, and sauté 2 to 3 minutes or until tender. Add wine, and cook 3 to 4 minutes or until mixture is reduced by half, stirring to loosen brown bits from bottom of skillet. Add broth, next 2 ingredients, and turkey. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 10 minutes or until mixture is thickened. Sprinkle with Parmesan cheese. Serve over pasta; top with crispy sage leaves. Southern Living AUGUST 2013
Posted on: Wed, 07 Aug 2013 21:05:38 +0000
Trending Topics
Recently Viewed Topics
© 2015