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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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