| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main, Course -, Chicken/, Turke |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
lb |
Turkey cutlets |
| 3 |
ts |
Oil |
| 12 |
oz |
Zucchini, sliced |
| 1 |
md |
Onion, chopped |
| 1 |
|
Clove garlic, finely chopped |
| 1 |
cn |
Stewed tomatoes ( 14 1/2 oz. can) |
| 1 |
ts |
Grated orange rind |
| 1/2 |
c |
Orange juice |
| 1/2 |
ts |
Dried thyme |
| 2 |
tb |
Oil cured black olives, chopped |
INSTRUCTIONS
Combine flour, salt and pepper on waxed paper. Coat turkey with flour
mimxture.
Heat 1 teaspoon of oil in nonstick skillet. Add half the cutlets; brown on
both sides, about 6 minutes. Remove from skillet. Repeat with another
teaspoon oil and remaining cutlets.
Saute zucchini, onion and garlic in remaining teaspoon of oil, in same
skillet, until almost tender, about 2 minutes. Add tomatoes, orange rind,
1/4 cup orange juice and thyme. Simmer, covered for 5 minutes until
vegetables are tender.
Combine remaining orange juice and flour. Stir into skillet along with
olives; cook, stirring, until mixture thickens and boils, about 2 minutes.
Return cutlets to skillet. Cook, covered, until cutlets are cooked through,
about 8 to 10 minutes.
NOTES : Serve with couscous and a green salad sprinkled with feta cheese.
Posted to FOODWINE Digest 08 Feb 97 by Laura Hunter <LHunter722@AOL.COM> on
Feb 9, 1997.
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