Turkey Cutlets
Source of Recipe
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List of Ingredients
1/3 C Dry White Wine
1 1/2 # Turkey Breast Cutlet
6 Medium Tomatoes, about 2 pounds
2 Scallions
1 T Olive Oil, or salad oil
2 T Fresh Basil Leaves, thinly sliced or
1 1/2 t dried basil
1 t Sugar, & Cornstarch
Recipe
About 35 minutes before serving: In a 13" x 9" baking dish, mix wine and 1/2 tsp salt. If turkey cutlets are large, cut then into desired serving pieces. Add turkey cutlets and turn to coat with wine mixture; set aside. (Chicken cutlets may be used instead of the turkey cutlets, if preferred). Meanwhile, dice four tomatoes; slice remaining two tomatoes. Thinly slice scallions. Remove turkey cutlets from wine. Reserve remaining wine in measuring cup, add water to wine to equal 1/3 cup. In a nonstick 12" skillet over medium-high heat, in hot olive or salad oil, cook turkey cutlets a few pieces at a time, until browned on underside. Turn cutlets over, cook just until turkey loses its pink color throughout. Remove pieces to warm platter as they brown. Reduce heat to medium. To drippings in skillet, add diced tomatoes, scallions, basil, sugar and 3/4 teaspoon salt. In cup, mix cornstarch with some of the tomato mixture, add back into pan and cook, stirring until mixture boils and thickens. Add sliced tomatoes; heat through. Spoon tomato mixture over turkey. Serve over rice, if desired.
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