| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Turkey breast cutlets |
|
|
pounded thin |
| 1/2 |
c |
Flour |
| 1 1/2 |
T |
Black peppercorns |
| 6 |
T |
Butter, chilled |
| 1/4 |
c |
Red onion, finely diced |
| 1/3 |
c |
White wine vinegar |
| 1 |
c |
Chicken stock |
|
|
Salt and pepper |
INSTRUCTIONS
submitted by: tpogue@ids2.idsonline.com Recipe By: Border Grill,
Los Angelos, CA Season the turkey cutlets with salt and pepper and
lightly dust with flour, shaking off any excess. You can grill this on
hot coals for 30 seconds on a side or you can quickly saute in a tiny
bit of oil in hot skillet. Coarsely crack the peppercorns with the
back of a skillet or in a mortar and set aside. Heat 4 tablespoons
of the butter in a saute pan or skillet and briefly saute the grilled
turkey just long enough to cook the flour. Remove from the pan and add
the red onion, sauteing quickly. Add the black pepper, vinegar, and
chicken stock. Reduce by half. Chop the remaining 2 tablespoons of
butter into bits and whisk them into the sauce, incorporating each
piece before the enxt is added. Add salt to tasta and pour the sauce
over the grilled turkey pieces. Per serving: 150 Calories; 12g Fat
(69% calories from fat); 2g Protein; 10g Carbohydrate; 31mg
Cholesterol; 246mg Sodium Recipe Archive - 8 July 96 From the
'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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