Free Recipe Provencal Turkey Cutlets
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Provencal Turkey Cutlets Recipe
2 tb Flour
1/4 ts Salt
1/8 ts Pepper
1 lb Turkey cutlets
3 ts Oil
12 oz Zucchini, sliced
1 md Onion, chopped
1 Clove garlic, finely chopped
1 cn Stewed tomatoes ( 14 1/2 oz.
-can)
1 ts Grated orange rind
1/2 c Orange juice
1/2 ts Dried thyme
2 tb Oil cured black olives,
-chopped
Provencal Turkey Cutlets Preparation
Combine flour, salt and pepper on waxed paper. Coat turkey with flour mimxture. Heat 1 teaspoon of oil in nonstick skillet. Add half the cutlets; brown on both sides, about 6 minutes. Remove from skillet. Repeat with another teaspoon oil and remaining cutlets. Saute zucchini, onion and garlic in remaining teaspoon of oil, in same skillet, until almost tender, about 2 minutes. Add tomatoes, orange rind, 1/4 cup orange juice and thyme. Simmer, covered for 5 minutes until vegetables are tender. Combine remaining orange juice and flour. Stir into skillet along with olives; cook, stirring, until mixture thickens and boils, about 2 minutes. Return cutlets to skillet. Cook, covered, until cutlets are cooked through, about 8 to 10 minutes. NOTES : Serve with couscous and a green salad sprinkled with feta cheese. Posted to FOODWINE Digest 08 Feb 97 by Laura Hunter <LHunter722@AOL.COM> on Feb 9, 1997.
Cooking Temperature:
Recipe Serves: 4
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