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Name: Sherried Turkey Cutlets with Green Peppercorns
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Vegetable oil; 1/3 c Medium-dry Sherry; ; thick); 1 tb Unsalted butter; 1/2 ts Honey or sugar; 1/3 c Chicken broth; 1/2 lb Turkey cutlets; (each about; 1 ts Drained green peppercorns; ; pepper for dredging the; ; lightly; All-purpose flour seasoned

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INGREDIENTS

1 tb Vegetable oil
1/3 c Medium-dry Sherry
; thick)
1 tb Unsalted butter
1/2 ts Honey or sugar
1/3 c Chicken broth
1/2 lb Turkey cutlets; (each about
1 ts Drained green peppercorns
; pepper for dredging the
; lightly
All-purpose flour seasoned

Servings

INSTRUCTIONS

Dredge the cutlets in the flour, shaking off the excess. In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides, in the fat saute the cutlets for 2 minutes on each side, or until they are just cooked through, and transfer them with a slotted spatula to a small platter. Deglaze the skillet with the Sherry over moderately high heat, stirring and scraping up the brown bits, add the peppercorns, and boil the sauce until the liquid is reduced to about 2 tablespoons. Stir in the honey or sugar and the broth and boil the sauce until it is reduced to about 1/4 cup. Season the sauce with salt and pepper and spoon it over the cutlets. Serves 2. Gourmet October 1993

NOTES

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Sherried Turkey Cutlets with Green Peppercorns

1 tb Vegetable oil
1/3 c Medium-dry Sherry
 ; thick)
1 tb Unsalted butter
1/2 ts Honey or sugar
1/3 c Chicken broth
1/2 lb Turkey cutlets; (each about
1 ts Drained green peppercorns
 ; pepper for dredging the
 ; lightly
 All-purpose flour seasoned

Dredge the cutlets in the flour, shaking off the excess. In a heavy skillet  heat the butter and the oil over moderately high heat until the foam  subsides, in the fat saute the cutlets for 2 minutes on each side, or until  they are just cooked through, and transfer them with a slotted spatula to a  small platter. Deglaze the skillet with the Sherry over moderately high  heat, stirring and scraping up the brown bits, add the peppercorns, and  boil the sauce until the liquid is reduced to about 2 tablespoons. Stir in  the honey or sugar and the broth and boil the sauce until it is reduced to  about 1/4 cup. Season the sauce with salt and pepper and spoon it over the  cutlets.    Serves 2.    Gourmet October 1993

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Nutrition

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Serving Size: 1 Serving (399g)
Recipe Makes: 1 servings

Calories: 705
Calories from Fat: 705 (100%)

Amt Per Serving		% DV

	Total Fat 78.3g	104 %
	Saturated Fat 44.4g	222 %
	Monounsaturated Fat 23.7g
	Polyunsanturated Fat 5.1g
Cholesterol 183.2mg		56 %
Sodium 315.9mg		11 %
Potassium 44.7mg		1 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 705

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