This elegant dish is surprisingly quick and easy to prepare. Add Moroccan Couscous Pilaf (page 43) and Spinach Salad with Lebanese Dressing (page 27) for a lovely and relaxing evening. Rinse turkey and pat dry. Pound with a mallet to 1/4 inch thick. Sprinkle lightly with salt and pepper and coat with flour. Heat oil in a medium frying pan. Add turkey cutlets and cook over moderately high heat until lightly browned (2 to 3 minutes). Turn and brown on second side (2 to 3 minutes). Be careful not to overcook! Remove cutlets and place on a serving platter. Blend sauce ingredients in a bowl and add to the frying pan. Bring to a boil, stirring constantly. Reduce heat and simmer 1 to 2 minutes, until thick. Pour half of the sauce over the cutlets. Serve the rest in a gravy boat for those who prefer more sauce.

TURKEY CUTLETS WITH ORANGE HERB SAUCE

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Category

HERBES DE FRANCE

Poultry

Servings

Makes 4 servings

Author

Makes 4 servings
  • 1 lb turkey breast cutlets or tenders
  • 2 Tbsp salt and pepper
  • flour for coating
  • oil
Sauce:
  • 1/2 cup orange juice
  • 1/4 cup white wine
  • 3/4 cup chicken broth
  • 1/2 tsp SPICE BAZAAR HERBES DE FRANCE
  • 2 Tbsp cornstarch