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Honeyed Turkey Cutlets
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Escalopes-dindon-miel-1351.jpg
PT15M
PT15M
PT30M
Dredge the cutlets with the seasoned flour.In a frying pan, brown the cutlets over medium heat about 3 to 5 minutes per side in oil and butter. Remove and keep warm.Heat honey, thyme, water and ginger in a saucepan. Reduce by half.Stir in yogurt. Salt and pepper.Pour sauce over cutlets.
4
Chef Soeur Angèle
0
0
0
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4 turkey
3/4 cup (190 mL) all-purpose flour seasoned with salt and pepper
1 cup (250 mL) water
1 pinch fresh thyme
1 tsp. (5 mL) peeled ginger cut in julienne
1 Tbsp. (15 mL) canola oil
1 cup (250 mL) honey
1 cup (250 mL) plain yogurt or 15% country-style cream
Salt and pepper
Honeyed Turkey Cutlets
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
4
turkey
-
3/4 cup
(190 mL)all-purpose flour seasoned with salt and pepper
-
1 cup
(250 mL)water
-
1 pinch
fresh thyme
-
1 tsp.
(5 mL)peeled ginger cut in julienne
-
1 Tbsp.
(15 mL)canola oil
-
1 cup
(250 mL)honey
-
1 cup
(250 mL)plain yogurt or 15% country-style cream
-
Salt and pepper
Preparation
Dredge the cutlets with the seasoned flour.
In a frying pan, brown the cutlets over medium heat about 3 to 5 minutes per side in oil and butter. Remove and keep warm.
Heat honey, thyme, water and ginger in a saucepan. Reduce by half.
Stir in yogurt. Salt and pepper.
Pour sauce over cutlets.
Source :
Chef Soeur Angèle
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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