It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Turkey Cutlets With Roasted Shallot Sauce
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- #53353
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
10 shallots
1 pound skinless turkey breast cutlets
salt
freshly ground black pepper
1/2 cup nonfat chicken broth
1/4 cup white wine
1 tablespoon all-purpose flour
1 1/2 teaspoon minced fresh thyme
OR
1/2 teaspoon dried thyme
directions
Preheat oven to 350 degrees F.
Break the shallots apart, but do not remove their skins. Place in an ovenproof dish and bake for 20 minutes, or until soft when pierced. Cool and remove the skins.
Meanwhile, season the turkey cutlets with salt and pepper to taste.
Place the shallots, broth, wine, flour, and thyme in a food processor or blender and puree. Heat a nonstick skillet. Add the puree and stir constantly until thick. Simmer for 1 minute longer. Add salt and pepper to taste and keep warm.
Coat a second nonstick skillet with cooking spray and heat for 20 seconds. Add the seasoned turkey cutlets and saute until brown and cooked through, 1 to 2 minutes per side.
Spoon the hot shallot sauce over the cutlets and serve.
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nutrition data
151 calories, 1 grams fat, 6 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs. This recipe is low in fat.
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reviews & comments
March 7, 2008
This was quite good! It was an unscheduled meal so we didn't have shallots on hand. We used onion instead. We also didn't use starch in the sauce, we simply let it reduce in the skillet longer.