Turkey Cutlets with Sun-dried Tomatoes
Turkey Cutlets with Sundried Tomatoes
Turkey Cutlets with Sun-Dried Tomatoes
Meal Type: Entree, Dinner
Ethnicity: New American
Occasions: Celebrate Spring
Amount Measure Ingredients Preparation
1 Pound TURKEY BREAST CUTLETS
1/4 Teaspoon white pepper
1/4 Cup sun-dried tomatoes with oil drained and sliced, 2 T. oil reserved
1 Can (4 ounces) sliced mushrooms well drained
1/4 Cup green onion thinly sliced
1/4 Cup dry white wine (try red wine or change to chicken broth)
Sprinkle each turkey cutlet with pepper. In large non-stick skillet, over medium-high heat, saute turkey in 1 tablespoon reserved oil from tomatoes, 2 to 3 minutes per side or until turkey is no longer pink in center. Transfer turkey to platter and keep warm.
In same skillet, saute mushrooms and onions 1 to 3 minutes in remaining oil. Add wine and tomatoes; simmer 1 to 3 minutes or until heated throughout.
To serve, spoon sauce over cutlets.
Nutritional Information (per serving)
Protein 29 grams
Fat (47%) 15 grams
Carbohydrate 5 grams
Sodium 177 mg
Cholesterol 70 mg
Recipe by The National Turkey Federation.
We're fat chicks, not doctors. Please see your physician before taking advice found on the internet.
Last edited by beachgal; 01-23-2005 at 06:11 PM.
Reason: no white wine allowed...