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Name: Turkey Cutlet Saute with Quick Red Pepper Sauce
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: American
Ingredients: 1/4 " thick; 2 tb Fresh parsley -- chopped; Drained; Roasted red peppers --; 16 oz Frozen peas, cauliflower, &; 12 oz Jar; 1 lb Turkey breast slices -- cut; 1/4 ts Fresh ground black pepper; 1/4 ts Salt; Baby carrots; 2 ts olive oil; 1/4 c Water

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INGREDIENTS

1/4 " thick
2 tb Fresh parsley -- chopped
Drained
Roasted red peppers --
16 oz Frozen peas, cauliflower, &
12 oz Jar
1 lb Turkey breast slices -- cut
1/4 ts Fresh ground black pepper
1/4 ts Salt
Baby carrots
2 ts olive oil
1/4 c Water

Servings

INSTRUCTIONS

Prepare frozen vegetables according to package directions. Meanwhile, sprinkle turkey cutlets with salt and pepper. In 12" skillet over medium-high heat, heat oil, add cutlets; cook 4 to 6 minutes until cooked through, turning once. Using tongs remove to serving platter; keep warm. In blender process roasted red peppers with their liquid until smooth; add to drippings in skillet along with water. Cook 3 to 4 minutes, stirring frequently until hot. Toss vegetables with chopped parsley, spoon onto platter with turkey. Serve garnished, if desired with parsley sprigs and accompanied by red pepper sauce. Recipe By : Redbook - January 1994 From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Turkey Cutlet Saute with Quick Red Pepper Sauce

1/4 " thick
2 tb Fresh parsley -- chopped
 Drained
 Roasted red peppers --
16 oz Frozen peas, cauliflower, &
12 oz Jar
1 lb Turkey breast slices -- cut
1/4 ts Fresh ground black pepper
1/4 ts Salt
 Baby carrots
2 ts olive oil
1/4 c Water

Prepare frozen vegetables according to package directions. Meanwhile,  sprinkle turkey cutlets with salt and pepper.  In 12" skillet over  medium-high heat, heat oil, add cutlets; cook 4 to 6 minutes until cooked  through, turning once.  Using tongs remove to serving platter; keep warm.  In blender process roasted red peppers with their liquid until smooth; add  to drippings in skillet along with water.  Cook 3 to 4 minutes, stirring  frequently until hot. Toss vegetables with chopped parsley, spoon onto  platter with turkey. Serve garnished, if desired with parsley sprigs and  accompanied by red pepper sauce.    Recipe By     : Redbook - January 1994    From:                                 Date: 05/28    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (320g)
Recipe Makes: 4 Servings

Calories: 6
Calories from Fat: 5 (83%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 5.6mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.2g
Protein 0g		0 %
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: 6

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