| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Light, Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Flour |
| 1/2 |
ts |
Fresh ground black pepper |
| 4 |
|
Turkey breast cutlets — 5 |
|
|
Oz |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Scallion — thinly sliced |
| 1 |
ts |
Garlic — minced |
| 1/3 |
c |
Chicken broth |
| 1/3 |
c |
Marsala wine — dry |
| 1/2 |
ts |
Coarse salt |
| 2 |
ts |
Fresh rosemary — minced |
|
|
OR 1/2 tsp. dried crumbled |
|
|
Rosemary |
| 2 |
tb |
Italian parsley — minced |
INSTRUCTIONS
On a piece of wax paper, combine flour and pepper. Lightly dredge each
cutlet in seasoned flour (dredge just before cooking or flour coating will
become gummy). In a 12-inch skillet, heat oil over medium low heat. Add
cutlets and saute until lightly golden, about 2 minutes on each side.
Transfer to platter. Add scallions to skillet, turn heat to low, and cook,
scraping any fragments left in bottom of pan with wooden spoon, until
barely tender, about 2 minutes. Add garlic and saute for 1 minute. Add
chicken broth and wine to skillet. Turn heat to medium and cook until
liquid is reduced to half, about 3 minutes. Season with salt and rosemary.
Return cutlets and any accumulated juices to skillet. Spoon sauce over
cutlets, turn heat to low, and simmer until heated, about 2 minutes.
Transfer cutlets to platter. Spoon sauce over cutlets, garnish with
parsley, and serve.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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