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Turkey Cutlets With Couscous Ratatouille

Microwaverina's picture
Ingredients
  Onion 1 , thinly sliced
  Eggplant 1 Small, cubed
  Garlic 3 Clove (15 gm), minced
  Olive oil 1 Teaspoon
  Sweet red pepper 1 , thinly sliced
  Zucchini 1 Medium, halved lengthwise and thinly sliced
  Canned tomatoes with juice 3 1⁄2 Cup (56 tbs), chopped
  Couscous 3⁄4 Cup (12 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Minced fresh parsley 2 Teaspoon
  Minced fresh basil 1 Teaspoon
  Fresh oregano/1/4 teaspoon dried oregano 1⁄2 Teaspoon
  Sliced black olives 1⁄4 Cup (4 tbs)
  Ground black pepper 1⁄2 Teaspoon
  Turkey breast cutlets 4
  Lemon 1⁄2
  Paprika 1 Pinch
Directions

In a 2 1/2-quart casserole, combine the onions, eggplant, garlic, and oil.
Cover with a lid and microwave on high for 4 minutes.
Add the red peppers and zucchini.
Cover and microwave on high for 3 minutes.
Stir in the tomatoes and juice, couscous, stock, parsley, basil, oregano, olives, and black pepper.
Cover and microwave on high for 5 minutes.
Remove from the microwave and keep warm.
Place each turkey piece between two pieces of wax paper and pound to 1/4" thick with a rubber mallet or meat pounder.
Arrange the turkey in a shallow 7" X 11" baking dish.
Cover with wax paper and microwave on high for 3 minutes.
Rearrange the pieces so the uncooked portions face toward the outside of the dish.
Squeeze lemon juice over all, sprinkle with paprika, cover, and microwave on high for 3 to 4 minutes, or until the turkey is no longer pink.
Serve the turkey with the couscous ratatouille.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Turkey

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