Turkey Cutlets with
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Turkey Cutlets with Red Wine Sauce Time: 30 minutes
2 - 4 turkey cutlets, 8 - 10 oz total, (250gr) You can use turkey tenderloin - sliced in half horizontally
to make cutlets or kept whole and simmered another 10 minutes, then sliced before serving
1/2 onion
1 tbs olive oil
3 tbs red wine
3 tbs chicken stock
3 tbs red wine vinegar
2 tbs brown sugar
1 bay leaf (laurel)
1/2 tsp thyme
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
Chop onion. Heat oil in medium nonstick skillet. Add onion and sauté about 5 minutes. Move onions to the side and add turkey cutlets. Lightly brown on each side, about 7 minutes. Add wine, stock and vinegar and bring to a boil. Add sugar and stir until dissolved. Add herbs, cover, reduce heat and simmer 10 minutes. Dissolve cornstarch in water. Uncover and increase heat. Remove bay leaf. Add cornstarch and stir until thickened and clear. Put turkey slices on small platter, spoon some sauce over and serve, remaining sauce on the side.
Sautéed Potatoes and Onions Time: 30 minutes
2 small - medium potatoes
1/2 onion
2 cloves garlic
1 tbs olive oil
Chop onion and mince garlic. Sauté onion in oil in nonstick skillet over medium heat until just transparent. Add garlic and sauté a few minutes longer. Meanwhile, slice the potatoes into bite-size pieces (see slicing for a salad ). Remove onions & garlic from pan and add potatoes - with a drop more oil if needed. Sauté potatoes until light brown. Return onions and garlic to pan. Continue to sauté until onions start to brown and potatoes are cooked through (taste one) and well browned. Salt & pepper if desired, and serve.
Red Cabbage, leftover Time: 10 minutes
red cabbage from Monday
Remove from fridge ad reheat, either in small saucepan or microwave. Serve
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Cooking Schedule: 30 minutes |
Add wine, stock and vinegar to turkey |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
