Yield: 4 Servings
|1 pounds||Turkey cutlets|
|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.