Saturday, December 24, 2011

Turkey Pomodoro

This dish is traditionally made with chicken cutlets, but I made it with turkey cutlets. Quite delicious and a nice change from the regular chicken/turkey dish. This recipe is adapted from my Cuisine at Home magazine.

Turkey Pomodoro

5 boneless, skinless turkey cutlets
Salt and black pepper
AP flour
2 tbs olive oil
1/2 cup vodka
1 cup low-sodium chicken broth
4 tbs fresh lemon juice
1 cup chopped fresh tomato
4 tbs heavy cream
1/3 cup sliced scallions

1. Season cutlets with salt and pepper; then dredge in flour. Heat a saute pan on medium high heat and add olive oil.

2. Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan.

3. Deglaze pan with vodka (AWAY FROM HEAT); return to heat and cook until nearly evaporated.

4. Add broth and lemon juice. Return cutlets to pan and cook on each side for one minute. Transfer cutlets to a warm plate.

5. Stir tomato and cream into sauce. Heat through; pour over cutlets. Garnish with scallions.

1 comment:

  1. This looks delicious, Karin! It's going into my try box for next week!