Name: Turkey Cutlets with Peppers and Mushrooms
Yield: Yield: 4 servings.
Ingredients: 2 tsp Dijon or honey mustard; ½ tsp each dried basil and dried thyme (or 1 Tbsp each fresh basil and fresh thyme); ¼ cup fresh parsley; salt and freshly ground black pepper to taste; ¼ cup flour (approximately); 2 Tbsp olive oil; 1 red and 1 yellow bell pepper, halved; 4 green onions (or 1 medium onion); 2 cloves garlic; ½ cup chicken broth; 1½ lb (750 g) thin turkey cutlets; 2 cups mushrooms; ¼ cup dry white wine; 2 Tbsp fresh lemon juice

Preparation info

Yield:
4
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This makes a quick, healthy and delicious dinner! It is equally good using chicken breasts and is perfect over rice or pasta. Garnish with toasted slivered almonds for company.

Ingredients

1½ lb (750 g) thin turkey cutlets
salt and freshly ground black pepper to taste

Dinner

Method

For machines with nested bowls.

Sprinkle cutlets with salt and pepper. Coat with flour, shaking off excess. Heat 1 Tbsp oil in large nonstick skillet. Brown turkey 1 to 2 minutes on each side. Transfer cutlets to a plate and cover with foil to keep warm.

Steel Blade: Process parsley until minced, about 10 seconds. Remove from bowl a