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.
|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|
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.
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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf