| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Turkey breast cutlets; pounded thin |
| 1/2 |
c |
Flour |
| 1 1/2 |
tb |
Black peppercorns |
| 6 |
tb |
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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