Turkey Cutlets Manhattan Recipe
Ingredients
| 3/4 pound shrimp, shelled and deveined, or 1 8-ounce package frozen shrimp, thawed and well drained | ||
| 2 teaspoons minced green onion | ||
| Cornstarch | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Egg white | 1 | |
| Dry sherry | ||
| Salt | To Taste | |
| Turkey | 1 16 Ounce, frozen | |
| All purpose flour | 2 Tablespoon | |
| Salad oil | 3 Tablespoon | |
| Butter/Margarine | 3 Tablespoon | |
| 1 medium-sized lemon | ||
| Water | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
Directions
1. Mince shrimp. In medium-sized bowl, mix shrimp, green onion, cornstarch, pepper, egg white, 1 tablespoon sherry, and 1/4 teaspoon salt.
2. On cutting board, with meat mallet or dull edge of French knife, pound each turkey cutlet to about 1/8-inch thickness. Spread some shrimp mixture evenly over one side of each cutlet. On waxed paper, place flour. Dip shrimp-topped turkey cutlets, cutlet side down, in flour (do not dip shrimp side in flour).
3. In 12-inch skillet over medium-high heat, in hot salad oil and butter or margarine, cook turkey cutlets a few at a time, until browned on both sides and tender, about 5 minutes. Remove cutlets to warm platter.
4. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. To drippings in skillet over low heat, add lemon peel, lemon juice, water, 2 tablespoons sherry, and 1/4 teaspoon salt, stirring to loosen brown bits from bottom of skillet. Stir parsley into sauce; pour over cutlets.
2. On cutting board, with meat mallet or dull edge of French knife, pound each turkey cutlet to about 1/8-inch thickness. Spread some shrimp mixture evenly over one side of each cutlet. On waxed paper, place flour. Dip shrimp-topped turkey cutlets, cutlet side down, in flour (do not dip shrimp side in flour).
3. In 12-inch skillet over medium-high heat, in hot salad oil and butter or margarine, cook turkey cutlets a few at a time, until browned on both sides and tender, about 5 minutes. Remove cutlets to warm platter.
4. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. To drippings in skillet over low heat, add lemon peel, lemon juice, water, 2 tablespoons sherry, and 1/4 teaspoon salt, stirring to loosen brown bits from bottom of skillet. Stir parsley into sauce; pour over cutlets.
Chef
