Turkey Cutlets Manhattan
|Shrimp/1 package, 8 ounce, frozen shrimp, thawed and well drained||3⁄4 Pound, shelled and deveined|
|Minced green onion||2 Teaspoon|
|Dry sherry||2 Tablespoon|
|Turkey cutlets||16 Ounce (Fresh / Frozen, 1 Package)|
|All purpose flour||2 Tablespoon|
|Salad oil||3 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
1. Mince shrimp. In medium-sized bowl, mix shrimp, green onion, cornstarch, pepper, egg white, 1 tablespoon sherry, and 1/4 teaspoon salt.
2. On cutting board, with meat mallet or dull edge of French knife, pound each turkey cutlet to about 1/8-inch thickness. Spread some shrimp mixture evenly over one side of each cutlet. On waxed paper, place flour. Dip shrimp-topped turkey cutlets, cutlet side down, in flour (do not dip shrimp side in flour).
3. In 12-inch skillet over medium-high heat, in hot salad oil and butter or margarine, cook turkey cutlets a few at a time, until browned on both sides and tender, about 5 minutes. Remove cutlets to warm platter.
4. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. To drippings in skillet over low heat, add lemon peel, lemon juice, water, 2 tablespoons sherry, and 1/4 teaspoon salt, stirring to loosen brown bits from bottom of skillet. Stir parsley into sauce; pour over cutlets.