Provencal turkey cutlets

Yield: 4 Servings

Measure Ingredient
2 tablespoons Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
1 pounds Turkey cutlets
3 teaspoons Oil
12 ounces Zucchini, sliced
1 medium Onion, chopped
1 \N Clove garlic, finely chopped
1 can Stewed tomatoes ( 14 1/2 oz. can)
1 teaspoon Grated orange rind
½ cup Orange juice
½ teaspoon Dried thyme
2 tablespoons Oil cured black olives, chopped

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, ¼ 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@...> on Feb 9, 1997.

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