Turkey Breast With Tomato Horseradish Sauce Recipe
Ingredients
| Flour | 1/3 Cup (16 tbs) | |
| Black pepper | 1/2 Teaspoon | |
| Egg white | 1 | |
| 4 turkey cutlets | ||
| Butter | 2 Tablespoon | |
| 2 tablespoons olive or other vegetable oil | ||
| Garlic | 3 Clove (5gm) | |
| Onion | 1 Medium | |
| Celery ribs | 2 | |
| Green bell pepper | 1 Medium | |
| 1 cup canned whole tomatoes, with their juice | ||
| Prepared horseradish | 3 Tablespoon, drained | |
| Basil | 3/4 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
Directions
1 In a shallow bowl, combine the flour and black pepper. In another shallow bowl, lightly beat the egg white.
2 Dip the turkey cutlets in the egg white, then lightly dredge them in the seasoned flour. Reserve any excess flour mixture.
3 In a large skillet, warm 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high heat until the butter is melted. Add the turkey and cook until golden on both sides, about 6 minutes. Remove the turkey to a plate and cover loosely to keep warm.
4 Meanwhile, in a food processor, mince the garlic. Add the onion and coarsely chop; remove and set aside. In the same work bowl, coarsely chop the celery and bell pepper together; remove and set aside.
5 Add the remaining 1 tablespoon oil to the skillet. Add the garlic-onion mixture and stir-fry until the onion begins to brown, about 5 minutes.
6 Add the remaining 1 tablespoon butter and 1 tablespoon of the reserved dredging mixture (discard the remainder). Cook, stirring, until the flour is no longer visible, about 30 seconds. Add the celery-bell pepper mixture, the tomatoes, horseradish, basil, sugar, salt and cayenne, and bring to a boil. Reduce the heat to medium and simmer uncovered, stirring frequently, for 5 minutes.
7 Return the sauce to a boil over medium-high heat. Add the turkey cutlets (and any juices that have accumulated on the plate) to the skillet and cook until the turkey is heated through, about 2 minutes.
2 Dip the turkey cutlets in the egg white, then lightly dredge them in the seasoned flour. Reserve any excess flour mixture.
3 In a large skillet, warm 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high heat until the butter is melted. Add the turkey and cook until golden on both sides, about 6 minutes. Remove the turkey to a plate and cover loosely to keep warm.
4 Meanwhile, in a food processor, mince the garlic. Add the onion and coarsely chop; remove and set aside. In the same work bowl, coarsely chop the celery and bell pepper together; remove and set aside.
5 Add the remaining 1 tablespoon oil to the skillet. Add the garlic-onion mixture and stir-fry until the onion begins to brown, about 5 minutes.
6 Add the remaining 1 tablespoon butter and 1 tablespoon of the reserved dredging mixture (discard the remainder). Cook, stirring, until the flour is no longer visible, about 30 seconds. Add the celery-bell pepper mixture, the tomatoes, horseradish, basil, sugar, salt and cayenne, and bring to a boil. Reduce the heat to medium and simmer uncovered, stirring frequently, for 5 minutes.
7 Return the sauce to a boil over medium-high heat. Add the turkey cutlets (and any juices that have accumulated on the plate) to the skillet and cook until the turkey is heated through, about 2 minutes.
Chef
