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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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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.
| 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 |
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