Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Turkey Cutlets With Sun-Dried Tomatoes
- add review
- #115480
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound turkey breast cutlets
1/4 teaspoon white pepper
1/4 cup sun-dried tomatoes with oil, drained and sliced, RESERVING
2 tablespoons tomato oil
1 can (4 ounce size) sliced mushrooms, well drained
1/4 cup green onion, thinly sliced
1/4 cup dry white wine
directions
Sprinkle each turkey cutlet with pepper.
In large, non-stick skillet, over medium-high heat, saute turkey in half the reserved oil from tomatoes, for 2 to 3 minutes per side or until turkey is no longer pink in center. Transfer turkey to platter and keep warm.
In same skillet, saute mushrooms and onions for 1 to 3 minutes in remaining tomato oil. Add wine and tomatoes, then simmer 1 to 3 minutes or until heated throughout.
To serve, spoon sauce over cutlets.
added by
lynnemarie
nutrition data
207 calories, 9 grams fat, 4 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments
July 15, 2011
Easy and delicious. I would have liked more of the sun-dried tomatoes in the end product, however (that's how tasty it was!). One note: if you still have sun-dried tomatoes left in the jar after using what you need for the recipe, add some olive oil to them since you're also removing 2 tablespoons of the tomato oil. That way the ones leftover will keep longer.