RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3101
| View Recipe |
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| Recipe Name: |
Turkey Cutlets - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
3 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
3 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$5.03
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with rice or noodles. |
| Comments: |
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Ingredients:
0.75 Cup wine, dry red
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Directions:
Pound cutlets until tender. Heat 1 Tbls olive oil in a skillet. Dip cutlets in flour, then egg, then bread crumbs. Sauté in olive oil. Remove when golden. Sauté mushrooms and green onions until browned. Add 2 tsp bread crumbs to hot skillet and allow to brown and stick. Deglaze pan with wine (pan must be hot). Add thickening if desired. Return cutlets to sauce. |
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| Nutrition per Serving: |
| Calories: |
381 |
Total Carbs: |
40.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
142.3 |
Fat: |
2.6 |
Protein: |
35.25 |
| Fiber: |
8.67 |
Sodium: |
54.87 |
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