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Turkey Cutlets with Almond Sauce
Posted by Peggy on January 20, 2010
Recipe: Turkey Cutlets with Almond Sauce
8 turkey cutlets (3-4 ounces each), pounded if necessary to uniform thickness
3/4 cup freshly grated Parmesan (loosely packed)
1 teaspoon plus 1 tablespoon extra virgin olive oi
1/4 cup sliced almonds
1/2 teaspoon corn starch
1 cup chicken stock
1/2 cup dry white wine
1 teaspoon minced garlic
3 tablespoons chopped basil, plus several sprigs for garnish
2 teaspoons lemon juice, optional
On a sheet of wax paper, season both sides of turkey cutlet with kosher salt and freshly ground pepper. Sprinkle both sides of the turkey with cheese, pressing cheese lightly into flesh to adhere.
In a large nonstick sauté pan, heat 1 teaspoon of oil. Sauté the almonds until golden brown. Remove from pan and reserve.
Add an additional tablespoon of oil to pan and sauté the turkey until cooked through, about 3-6 minutes on each side, depending on thickness of breast. Remove from pan and reserve.
Whisk the cornstarch into the chicken stock. Pour the stock, wine, garlic into the pan and bring to a boil. Boil until reduced by half and thickened slightly, about 10 minutes. Remove from heat; stir in the almonds, and basil. Reheat cutlets in sauce and serve.
Number of servings (yield):
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