Entry #2730, August 9, 2013
Ready to whip up a great dinner for you and the family? Then try the Turkey Cutlets with Tomato Cream Sauce Recipe. With all of it rich, creamy flavors smothered over the deep fried turkey cutlets with the pasta for fullness, this will definitely be a meal your family is sure to enjoy! So try this recipe out and let the food do the rest.
Turkey Cutlets with Tomato Cream Sauce Recipe
Image via: My Recipes
1/2 cup of All-Purpose Flour
1 Tbsp. of Cornstarch
1 lb. of Turkey Cutlets
1/4 Tsp. of Freshly Ground Black Pepper
1/2 Tsp. of Kosher Salt
1/4 cup of Olive Oil, Divided
1/4 cup of Loosely Packed Fresh Sage Leaves
1/2 Large Shallot, Sliced
1/2 cup of Dry White Wine
1 cup of Chicken Broth
2 Medium Tomatoes, Seeded and Diced
1/4 cup of Heavy Cream
1/4 cup of Freshly Grated Parmesan Cheese
8 oz. of Hot Cooked Thin Spaghetti
- Get a shallow dish and stir in the flour with the cornstarch for starters. Season (sprinkle) the turkey with salt and pepper then dredge the turkey in flour mixture, shaking off any excess flour.
- Heat the 2 Tbsp. of oil in a large skillet over a medium heat when the oil is hot then cook the floured turkey in it. Heat each side of the turkey cutlets 2-3 minutes on each side or until golden. After golden, place the cutlets on paper towel to drain the oil.
- Het the remaining 2 Tbsp. of oil in skillet; then add sage to the mix. Cook and stir often for about 2-3 minutes or until there is a crisp fragrant. Remove with a slotted spoon then drain on paper towels. Add in the shallots and sauté them for 2-3 minutes as well.
- Next, add in wine and cook 3-4 minutes or until the mixture is reduced, then stir to loosen the brown bits from bottom of skillet. Add broth, next 2 ingredients, and turkey. Bring that to a boil over a medium heat then reduce the heat to medium-low and simmer 10 minutes or until mixture is thickened.
- Sprinkle with Parmesan cheese on top, serve over pasta; top with crispy sage leaves.
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