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Turkey Cutlets In Onion Custard Recipe
|Dried chickpeas||1⁄2 Cup (8 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Sweet paprika||2 Teaspoon|
|Dried sweet basil||2 Teaspoon|
|Onion powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Cayenne powder||1⁄2 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Skinless turkey breast cutlet||24 Ounce, pounded thin creamy mixture (8 In Number Of 3 Ounce Each)|
|Evaporated skim milk||1 Cup (16 tbs)|
|Skim milk||1 Cup (16 tbs) (Fresh One)|
|Nonfat cream cheese||4 Ounce|
|Nonfat dry milk||4 Tablespoon|
|Defatted chicken stock||1 1⁄2 Cup (24 tbs)|
|Apple juice||1 1⁄2 Cup (24 tbs)|
|Sliced onions||1 1⁄2 Cup (24 tbs), separated into rings|
|Onion||1 Medium, peeled and thinly sliced|
Serving size: Complete recipe
Calories 2106 Calories from Fat 192
% Daily Value*
Total Fat 22 g34%
Saturated Fat 1.5 g7.7%
Trans Fat 0 g
Cholesterol 72.8 mg
Sodium 6273.6 mg261.4%
Total Carbohydrates 232 g77.3%
Dietary Fiber 31.3 g125.2%
Sugars 139.4 g
Protein 248 g496.5%
Vitamin A 39.3% Vitamin C 79.6%
Calcium 231.6% Iron 86.5%
*Based on a 2000 Calorie diet
Add the canned and fresh skim milks a little at a time, and process until the peas are completely pureed.
Add the remaining creamy mixture ingredients and process until smooth and creamy.
Preheat a heavy 12-inch skillet, preferably nonstick, over high heat to 350°, about 4 1/2 minutes.
Place the seasoned turkey, 3 or 4 cutlets at a time, in the skillet and sear them quickly, about 30 seconds on each side.
Watch the cutlets closely as they cook and be careful not to burn them.
After the first batch is done, reduce the heat to medium.
As the cutlets are browned, remove them from the skillet and set aside.
Add 1 cup of the stock, 1/2 cup of the apple juice, the onion rings, and the remaining seasoning mix to the skillet, and scrape the bottom to clear it of all the brown bits.
Cook until the liquid evaporates, about 15 minutes.
Turn off the heat, and add 1/2 cup apple juice and 1 cup of the creamy mixture.
Transfer to a blender and puree.
Return to the skillet, and add the remaining 1/2 cup stock and 1/2 cup apple juice.
Bring to a boil, add the thinly sliced onion, and cook until the onion starts to brown and the apple juice evaporates, about 10 minutes.
Whisk in the remaining creamy mixture.