| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Turkey cutlets; (each about 1/2 inch |
|
|
; thick) |
|
|
All-purpose flour seasoned with salt and |
|
|
; pepper for dredging the cutlets |
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
Vegetable oil |
| 1/3 |
c |
Medium-dry Sherry |
| 1 |
ts |
Drained green peppercorns packed in brine; rinsed and crushed |
|
|
; lightly |
| 1/2 |
ts |
Honey or sugar |
| 1/3 |
c |
Chicken broth |
INSTRUCTIONS
Dredge the cutlets in the flour, shaking off the excess. In a heavy skillet
heat the butter and the oil over moderately high heat until the foam
subsides, in the fat saute the cutlets for 2 minutes on each side, or until
they are just cooked through, and transfer them with a slotted spatula to a
small platter. Deglaze the skillet with the Sherry over moderately high
heat, stirring and scraping up the brown bits, add the peppercorns, and
boil the sauce until the liquid is reduced to about 2 tablespoons. Stir in
the honey or sugar and the broth and boil the sauce until it is reduced to
about 1/4 cup. Season the sauce with salt and pepper and spoon it over the
cutlets.
Serves 2.
Gourmet October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
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