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Two-mustard Turkey Cutlets
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Escalopes-dindon-duo-moutardes-1409.jpg
PT15M
PT30M
PT45M
Dredge cutlets with seasoned flour.In a frying pan, brown the cutlets over medium heat 2 minutes per side in oil and butter. Remove and keep warm.Deglaze the pan with the vinegar and reduce by half.Stir in yoghurt and reduce to sauce consistency.Return cutlets to the pan, add basil and simmer 4 to 5 minutes.Add both mustards and heat 5 minutes without letting sauce boil.
4
Metro
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3/4 cup (190 mL) all-purpose flour seasoned with salt and pepper
4 x 4 to 5 oz (4 x 120 to 150 g) turkey cutlets
1 Tbsp. (15 mL) butter
1 Tbsp. (15 mL) oil
1/4 cup (60 mL) balsamic vinegar
1 cup (250 mL) 2% plain yoghurt
2 tsp. (10 mL) fresh basil
1/4 cup (60 mL) Dijon mustard
2 Tbsp. (30 mL) old-fashioned mustard
Salt and pepper to taste
Two-mustard Turkey Cutlets
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
3/4 cup
(190 mL)all-purpose flour seasoned with salt and pepper
-
4 x 4 to 5 oz
(4 x 120 to 150 g)turkey cutlets
-
1 Tbsp.
(15 mL)butter
-
1 Tbsp.
(15 mL)oil
-
1/4 cup
(60 mL)balsamic vinegar
-
1 cup
(250 mL)2% plain yoghurt
-
2 tsp.
(10 mL)fresh basil
-
1/4 cup
(60 mL)Dijon mustard
-
2 Tbsp.
(30 mL)old-fashioned mustard
-
Salt and pepper to taste
Preparation
Dredge cutlets with seasoned flour.
In a frying pan, brown the cutlets over medium heat 2 minutes per side in oil and butter. Remove and keep warm.
Deglaze the pan with the vinegar and reduce by half.
Stir in yoghurt and reduce to sauce consistency.
Return cutlets to the pan, add basil and simmer 4 to 5 minutes.
Add both mustards and heat 5 minutes without letting sauce boil.
Source :
Metro
Legal Notice
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.
