| 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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