Turkey Cutlets With Apples Recipe
Summary
Preparation Time40 MinCooking Time25 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Potatoes | 4 | |
| Grated lemon rind - 1 teaspoon | ||
| Dried tarragon | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Turkey cutlets - 1 pound | ||
| Olive oil | 2 Teaspoon | |
| Granny Smith (or any other tart baking apples) - 2, peeled and cut into 1/2-inch wedges | ||
| Apple Juice | 1/2 Cup (16 tbs) | |
| Nonfat sour cream - 1/2 cup | ||
| Chives | 1 Tablespoon, snipped | |
Directions
GETTING READY
1) Use a fork to pierce the potatoes all over.
2) Directly on the floor of the microwave, place a paper towel.
MAKING
3) In a square pattern, arrange the potatoes on the paper towel and microwave on high for about 5 minutes.
4) Flip the potatoes and rearrange them. Microwave on high for another 5 to 7 minutes, till the potatoes are easily pierced with a fork.
5) Use a foil to cover and allow to stand for a minimum of 5 minutes.
6) Combine together the tarragon, garlic and lemon rind on a plate and rub the turkey lightly with the mixture.
7) In a large non-stick frying pan placed over moderate-high heat, warm the oil.
8) Put the turkey in the pan and sauté for about 3 minutes on each side so that the pieces are browned.
9) Put the cooked meat in a plate and keep it warm.
10) To the pan, add the apples and sauté for about 5 minutes. Add the apple juice and stir well.
11) Put the turkey back in the pan, cover and cook for about 3 minutes so that the apples are tendered.
12) With a slotted spoon, divide the turkey and the apples among individual plates.
13) Split the potatoes and use a fork to fluff the flesh. Add the potatoes to the plates.
14) Into the juice left behind in the pan, whisk the sour cream and spoon the mixture all over the potatoes.
15) Sprinkle the chives all over.
SERVING
16) Serve hot.
1) Use a fork to pierce the potatoes all over.
2) Directly on the floor of the microwave, place a paper towel.
MAKING
3) In a square pattern, arrange the potatoes on the paper towel and microwave on high for about 5 minutes.
4) Flip the potatoes and rearrange them. Microwave on high for another 5 to 7 minutes, till the potatoes are easily pierced with a fork.
5) Use a foil to cover and allow to stand for a minimum of 5 minutes.
6) Combine together the tarragon, garlic and lemon rind on a plate and rub the turkey lightly with the mixture.
7) In a large non-stick frying pan placed over moderate-high heat, warm the oil.
8) Put the turkey in the pan and sauté for about 3 minutes on each side so that the pieces are browned.
9) Put the cooked meat in a plate and keep it warm.
10) To the pan, add the apples and sauté for about 5 minutes. Add the apple juice and stir well.
11) Put the turkey back in the pan, cover and cook for about 3 minutes so that the apples are tendered.
12) With a slotted spoon, divide the turkey and the apples among individual plates.
13) Split the potatoes and use a fork to fluff the flesh. Add the potatoes to the plates.
14) Into the juice left behind in the pan, whisk the sour cream and spoon the mixture all over the potatoes.
15) Sprinkle the chives all over.
SERVING
16) Serve hot.
Chef
