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Turkey Cutlets with Sun-Dried Tomatoes
Makes 4 servings
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Image © National Turkey Federation
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Turkey Cutlets with Sun-Dried Tomatoes
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Ingredients
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1
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pound turkey cutlets
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1/4
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teaspoon white pepper
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1/4
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cup sun-dried tomatoes, in oil, drained, sliced and 2 tablespoons oil reserved
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1
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(4-ounce) can sliced mushrooms, well drained
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1/4
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cup green onions, thinly sliced
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1/4
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cup dry white wine
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1. Sprinkle each cutlet with pepper. In large, non-stick skillet, over medium-high heat, sauté turkey in 1 tablespoon reserved oil from tomatoes 2 to 3 minutes per side or until turkey is no longer pink in center. Transfer turkey to platter; keep warm.
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2. In same skillet, sauté mushrooms and onions 1 to 3 minutes in remaining 1 tablespoon oil. Add wine and tomatoes; simmer 1 to 3 minutes or until heated through.
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3. To serve, spoon sauce over cutlets.
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© National Turkey Federation
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Click here for printable version