http://www.bigoven.com/recipe/
The recipe is presented without resizing, providing 4 servings
Turkey Breast cutlets breaded with walnuts
(taken from Kosher By Design - Entertains by Susie Fishbein)
Ingredients:
Turkey:
4 boneless skinless turkey breast cutlets
3/4 cup walnuts coarsely chopped
1/2 cup all purpose flour
1 egg beaten
1 Salt
black pepper ground
2 tbs margarine
1 tbs canola oil
Cranberry Sauce:
1 cup jellied cranberry sauce from can
1/4 cup red currant jelly
1 tbs red wine
1 tbs dijon mustard
Preparation:
(1) Mix walnuts with flour in platter large enough to fit a turkey cutlet.
(2) Place beaten egg into a different, similarly-sized platter.
(3) Season both sides of each turkey cutlet with salt and pepper.
(4) Dip turkey cutlets into the egg, coating both sides. Then dip cutlets into the walnut mixture coating both sides.
(5) Place margarine and oil into skillet, melt over medium heat. Add turkey cutlets and cook through, until golden brown (about 4-5 minutes each side).
(6) Place cranberry sauce, currant jelly, wine and mustard into small sauce pan, set over medium-low heat. Whisk until smooth. Cook for 3 minutes. Remove from heat, serve turkey cutlets.
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