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Turkey Cutlets with Cider-Dijon Sauce

November 1997, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 2.6 (5 votes)

This terrific recipe illustrates the basic principles of a sauté: First dredge the cutlets in flour so they brown beautifully, then cook them quickly in a hot skillet. Finally, splash one or more flavorful liquids (such as wine, broth or, here, cider) into the pan to create an instant sauce.


Turkey Cutlets with Cider-Dijon Sauce Recipe

1 Review for Turkey Cutlets with Cider-Dijon Sauce

06/10/2012
Turkey Cutlets with Cider-Dijon Sauce

Used chicken cutlets pounded to thin.
Very tasty and completely different

Prep sauce early in day n refrigerate til cooking.
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