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October 22, 2014


This is a dish originated in Italy and usually made using veal. I decided to use turkey cutlets instead with bell pepper and it turned out to be a great dish. Also I did not use flour so the dish is lighter.


4 cutlets            MSS                            EVOO

Wine                 Capers                        Mushrooms (sliced)

Bell pepper, one medium size             Horseradish    Butter to finish the sauce

To start I rinsed the cutlets and pat dry. I did not pound the cutlets because the cutlets I had were thin. While my skillet and the EVOO were heating I seasoned my cutlets using MSS. Placing the cutlets in the pan over high heat I allowed the turkey to brown on both sides. The turkey is now removed from the pan and placed in the microwave on a low level of heat while I made the sauce. First I placed all of the veggies in the pan including the capers and cooked gently. The veggies are now removed; the wine and a small amount of butter are now placed in the pan and allowed to reduce. Once this was done I placed all of the ingredients back into the pan to allow the flavors to bloom.

This dish was served with brown rice. Placing the turkey on top of the rice I then spooned the sauce over the turkey and served it.

This is a quick and easy meal. My rice is cooked in advance and placed in the fridge for the moments when a meal is needed in a hurry or last minute. I used lots of veggies mixed with the sauce but it is good if you wish to toss a salad or steam broccoli as a side.

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