| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
February 19 |
1 |
servings |
INGREDIENTS
|
|
Four; (3/8-inch-thick) |
|
|
; turkey cutlets |
|
|
; (about 1/2 pound |
|
|
; total) |
| 1/3 |
c |
All-purpose flour seasoned with salt and |
|
|
; cayenne |
| 1 |
tb |
Vegetable oil |
| 1/3 |
c |
Low-salt chicken broth |
| 2 |
tb |
Cider vinegar |
| 1/2 |
ts |
Chili powder |
|
|
Cayenne to taste |
| 2 |
|
Plum tomatoes; peeled, seeded, and |
|
|
; chopped fine |
| 2 |
|
Scallions; minced |
| 1 |
|
Fresh or pickled jalapeno; seed and minced |
|
|
; (wear rubber |
|
|
; gloves) |
| 1 |
tb |
Chopped dry-roasted peanuts |
| 1 |
tb |
Minced fresh coriander |
INSTRUCTIONS
Dredge the cutlets in the flour mixture, shaking off the excess, in a heavy
skillet (preferably cast-iron) heat the oil over moderately high heat until
it is hot but not smoking, and in it saute the cutlets for 1 to 2 minutes
on each side, or until they are golden brown on the edges and cooked
through. Transfer 2 cutlets to each of 2 plates and keep them warm. To the
skillet add the broth, the vinegar, the chili powder, the cayenne, and salt
to taste, deglaze the skillet over moderately high heat, scraping up the
brown bits, and stir in the tomatoes, the scallions, and the jalapeno. Cook
the sauce until it is thickened, pour it over the cutlets, and sprinkle the
cutlets with the peanuts and the coriander.
Serves 2.
Gourmet February 1993
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