Ingredients Jump to Instructions ↓

  1. 2 tablespoons all-purpose flour

  2. 1/8 teaspoon salt, optional

  3. 1/8 teaspoon pepper

  4. 4 turkey cutlets or breast slices (1/2 pound)

  5. 2 teaspoons butter MUSHROOM TOMATO SAUCE:

  6. 1 cup sliced fresh mushrooms

  7. 1-1/2 teaspoons olive oil

  8. 2 garlic cloves, minced

  9. 1/4 teaspoon dried rosemary, crushed

  10. 2 medium tomatoes, peeled, seeded and chopped

  11. 2 tablespoons dry white wine or chicken broth

  12. 1 teaspoon brown sugar Salt and pepper to taste, optional

  13. 1 teaspoon butter

  14. 1 tablespoon minced fresh basil or 1 teaspoon dried basil

  15. 1-1/2 teaspoons lemon juice

  16. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add the cutlets, two at a time and shake to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned. Meanwhile, in a skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine or broth, brown sugar, salt if desired and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley. Yield: 2 servings.


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