Turkey Cutlets Milano– hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Turkey Cutlets Milano
For an authentic Italian taste, team these cutlets with pasta tossed with butter and chopped fresh herbs.
SUMMER HOT RECIPE WAGON:Turkey Cutlets Milano
- 2 tablespoons all purpose flour
- ¼ teaspoon each salt and ground black pepper
- 4 large turkey breast cutlets (about 1 pound)
- 1 small yellow onion chopped
- 4 tablespoons olive or vegetable oil, divided
- ¼ cup dry wine
- 1 jar (6 ounces) marinated artichoke hearts , drained
- ½ teaspoon dried basil
- 1 cup chopped fresh or well drained canned plum tomatoes
On
a sheet of paper, combine, flour and salt.  Dip turkey cutlets in the flour mixture until well coated, shake excess
In
a skillet, heat 2 tablespoons oil over moderately high heat.  Add enough turkey cutlets to cover the bottom of the skillet, without crowding. Cook the cutlets until golden brown on both sides, 2 to 3 minutes.  Put aside.
Add
another tablespoon of oil to the skillet.  Cook the remaining turkey cutlets.  Put aside.
In
the same skillet, heat 1 tablespoon oil over moderate heat.  Add onion and saute until soft, about 5 minutes.  Add wine and bring the mixture to a boil, stirring and scraping the bottom of the skillet.  Stir in artichokes, tomatoes and basil.  Bring the mixture to a broil.  Pour the sauce over the turkey cutlets. Pack it in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote
HOT LUNCH CHEF