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.