Provencal Turkey Cutlets

Provencal Turkey Cutlets

1 review, 2 star(s). 100% would make again

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1 lb Turkey cutlets
12 oz Zucchini; sliced
2 tb black olives; Oil cured
1/8 ts Pepper
1 ts orange rind; Grated
1/2 ts Dried thyme
1/2 c Orange juice
1/4 ts Salt
1 Clove garlic; finely chopped
1 md Onion; chopped
2 tb Flour
3 ts Vegetable oil
1 14.5-oz can Stewed tomatoes

Original recipe makes 4



Combine flour, salt and pepper on waxed paper. Coat turkey with flour mimxture. Heat 1 teaspoon of oil in nonstick skillet. Add half the cutlets; brown on both sides, about 6 minutes. Remove from skillet. Repeat with another teaspoon oil and remaining cutlets. Saute zucchini, onion and garlic in remaining teaspoon of oil, in same skillet, until almost tender, about 2 minutes. Add tomatoes, orange rind, 1/4 cup orange juice and thyme. Simmer, covered for 5 minutes until vegetables are tender. Combine remaining orange juice and flour. Stir into skillet along with olives; cook, stirring, until mixture thickens and boils, about 2 minutes. Return cutlets to skillet. Cook, covered, until cutlets are cooked through, about 8 to 10 minutes. NOTES : Serve with couscous and a green salad sprinkled with feta cheese. Posted to FOODWINE Digest 08 Feb 97 by Laura Hunter on Feb 9, 1997.

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I did not enjoy the combination of orange and olives in this recipe. Seasoning could also be more interesting.
laurence 7y ago

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