4 turkey cutlets (about 1 pound)
* Morton & Bassett Salt & Pepper, to taste
1 teaspoon H-E-B Butter
1 large leek (white part only), finely chopped
1/2 cup white wine
1/2 cup Pacific Chicken Broth
* Cherry Gremolata
3 ounces Melissa's® Organic Dried Cranberries
1 large clove fresh garlic
3 tablespoons fresh oregano, rosemary or thyme leaves
Prepare gremolata by chopping cherries, garlic and oregano until very fine. Blend and set aside.
Season both sides of turkey cutlets with salt and pepper to taste.
Heat a 12-inch nonstick skillet over Medium-High heat. Pan-broil cutlets (cook without oil) 1 1/2 minutes per side or until lightly browned. Remove from skillet and keep warm.
Melt butter in same skillet. Add chopped leek and sauté 2 minutes. Stir wine and broth into skillet with leeks; scrape bottom to loose and stir in any browned bits left in skillet. Bring to a boil and heat 3 minutes or until liquid is reduced by half.
Serve leek sauce over turkey cutlets. Garnish cutlets with gremolata and serve.
No Nutritional Information Available
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