| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Poultry |
4 |
Servings |
INGREDIENTS
| 8 |
|
Turkey cutlets; pounded thin |
| 1/4 |
c |
Soft butter |
| 1 1/2 |
ts |
Oregano; divided |
| 1 |
tb |
Parsley; chopped |
| 1/4 |
lb |
Monterey jack cheese; cut into 8 finger-sized pieces |
| 3/4 |
c |
Bread crumbs; finely crushed |
| 3/4 |
c |
Parmesan cheese |
| 1/2 |
ts |
Garlic salt |
| 1/4 |
ts |
Pepper |
| 5 |
tb |
Melted butter |
INSTRUCTIONS
From: LD Goss <ldgoss@METRONET.COM>
Date: Wed, 17 Jul 1996 10:19:45 -0500
Recipe By: Sue Klapper
Combine soft butter, 1/2 t. oregano and parsley and spread over cutlets.
Top each cutlet with finger of cheese and roll up, tucking ends under.
Combine bread crumbs, cheese, garlic salt, pepper and remaining oregano.
Dip rolled cutlets in melted butter and then in combined bread crumbs.
Place seam side down, without sides touching, in a shallow baking dish.
Cover and chill at least 4 hours or overnight. Bake, uncovered at 400 for
20 minutes or until turkey is done. Variation: Add whole green chil (seeds
removed) along with finger of cheese. Pass the spicy tomato sauce, a
combination of a can (15 ounce) tomato sauce, 1/2 teaspoon cumin, 1/3 cup
chopped green onion, and salt, pepper and tabasco sauce to taste. Source:
Turkey: The Bird for All Seasons.
EAT-L Digest 16 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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