For an authentic Italian taste, team these cutlets with pasta tossed with butter and chopped fresh herbs.
- 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
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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.
Cuisine Writer
