Turkey cutlet saute with quick red pepper sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Frozen peas, cauliflower, & |
| Baby carrots | ||
| 1 | pounds | Turkey breast slices -- cut |
| ¼ | \" thick | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Fresh ground black pepper |
| 2 | teaspoons | Olive oil |
| 12 | ounces | Jar |
| Drained | ||
| ¼ | cup | Water |
| 2 | tablespoons | Fresh parsley -- chopped |
| Roasted red peppers -- | ||
Directions
Prepare frozen vegetables according to package directions. Meanwhile, sprinkle turkey cutlets with salt and pepper. In 12" skillet over medium-high heat, heat oil, add cutlets; cook 4 to 6 minutes until cooked through, turning once. Using tongs remove to serving platter; keep warm.
In blender process roasted red peppers with their liquid until smooth; add to drippings in skillet along with water. Cook 3 to 4 minutes, stirring frequently until hot. Toss vegetables with chopped parsley, spoon onto platter with turkey. Serve garnished, if desired with parsley sprigs and accompanied by red pepper sauce.
Recipe By : Redbook - January 1994 From: Date: 05/28