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Recipe: Yucatan Turkey Cutlets |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Ingredients: 1 Pound(s) Turkey Cutlets 3 Tablespoon(s) All-Purpose Flour 2 Tablespoon(s) Vegetable Oil 1 Tablespoon(s) Butter 1/2 Teaspoon(s) Ground Chili Powder 1/4 Teaspoon(s) Ground Cumin 2/3 Cup(s) Chicken Broth 1/3 Cup(s) Orange Juice 1 Tablespoon(s) Tomato Paste 2 Teaspoon(s) Liquid from green olives 2 Green Onions, sliced 3 Tablespoon(s) Chopped Green Onions 2 Tablespoon(s) Sunflower Seeds |
Directions:
Dredge cutlets in flour in pie plate. Pat off excess flour; place cutlets on wax paper. Measure out 2 tablespoons flour and reserve for sauce. Heat oil in skillet over medium heat. Add cutlets; saute 8 to 10 minutes or until golden on both sides. Transfer to serving plate. Pour off oil from skillet. Heat butter in skillet. Stir in chili powder, cumin, and reserved flour; cook, stirring, 2 minutes. Remove from heat. Whisk in broth, orange juice, tomato paste, olive liquid, and green onion until mixture is well blended and smooth. Return to heat. Bring to a boil; cook, stirring, 2 minutes, until thickened and bubbly. Add cutlets; cook until heated through, about 4 minutes. Spoon onto serving plate. Sprinkle with sunflower seeds. |
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