Turkey Cutlets with Artichokes

A delicious take on the classic veal dish, this features coated cutlets topped with a tomato and artichoke sauce.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Turkey Cutlets with Artichokes

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    Ingredients

    1/4 cup all-purpose flour 1/4 cup dry white wine
    1/2 tsp each salt and freshly ground black pepper one 6 oz (170 g) jar marinated artichoke hearts, drained
    4 turkey breast cutlets, about 4 oz (115 g) each 1 cup drained canned chopped tomatoes
    3 tbsp olive oil few basil leaves, torn
    1 small onion, finely chopped

    directions

    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Combine the flour, salt, and pepper on a plate. Dip the turkey in the seasoned flour until lightly well coated, shaking off any excess. Heat 1 tbsp of the oil in a large frying pan over medium heat. Add 2 of the cutlets and cook, turning once, 2-3 minutes each side, or just until golden brown and cooked through. Transfer to a platter and cover with aluminum foil to keep warm. Repeat the process with the remaining cutlets and 1 tbsp oil.

    • 2

      Add the remaining 1 tbsp oil to the pan and cook the onion for 4–5 minutes, or until softened. Add the wine and bring to a boil, stirring up the brown bits from the bottom of the pan. Stir in the artichokes, tomatoes, and basil and bring to a boil. Spoon over the cutlets and serve hot.

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