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Turkey Cutlets, Glazed




Source of Recipe


Gourmet Magazine, 1989


Recipe Link: http://communities.msn.com/recipesfornoncooks/poultry.msnw

List of Ingredients




3 tablespoons balsamic vinegar

1-1/2 teaspoons honey

3/4 pound turkey cutlets, each about 1/4-inch thick

1/2 cup fine dry bread crumbs seasoned with salt and pepper

1/4 cup olive oil 2 cloves garlic, minced

1 tablespoon unsalted butter

1/4 cup dry white wine

Fresh parsley, minced, for garnish


Recipe



1. In a small bowl, stir together the vinegar and honey until the honey is dissolved; reserve the mixture. Dredge the turkey cutlets in the bread crumbs, pressing the crumbs to make them adhere.

2. In a large heavy skillet, heat the oil over medium-high heat until it is hot but not smoking; sauté the turkey in batches, turning once, for 1 minute. Transfer to a platter.

3. Wipe out the skillet and cook the garlic in the butter over moderately low heat, stirring, for 1 minute, or until it is pale golden; stir in the wine. Boil the mixture until reduced to about 2 tablespoons. Stir in the reserved vinegar mixture; boil until it is syrupy.

4. Spoon the glaze over the cutlets and sprinkle with the parsley.

Serves 2