Turkey Cutlets Oriental
|For parsley noodles|
|Wide noodles||8 Ounce (1 package)|
|Parsley||2 Tablespoon, chopped|
|Snow peas||1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 stick)|
|Onion||1 1⁄2 Cup (24 tbs), sliced|
|Garlic||1 Clove (5 gm), crushed|
|Fresh mushrooms||1⁄2 Pound, washed and sliced|
|Ginger||1 Tablespoon, grated|
|Condensed chicken broth||1⁄2 Cup (8 tbs), undiluted|
|Cold water||1⁄4 Cup (4 tbs)|
1 For the parsley noodles: As per the package directions, cook noodles and drain well.
2 Toss the cooked noodles with 2 tablespoons butter and the parsley; keep warm.
3 Throughly wash the snow peas and break the steam end.
4 Using damp paper towels, wipe the turkey cutlets.
5 Using a sharp knife, cut the turkey cutlets crosswise into 1/2 inch strips.
6 In a large skillet, heat butter and saute turkey pieces over medium heat until lightly browned.
7 Add in onion, garlic, mushrooms, ginger, salt and pepper; saute, stirring constantly for about 5 minutes.
8 Pour in the undiluted chicken broth and gradually bring to a boil.
9 Stir in the snow peas; simmer, covered for 3 minutes, or until the turkey is tender.
10 In a small bowl, mix cornstarch with 1/4 cup water and stir until smooth.
11 Blend the cornstarch mixture into the skillet.
12 Cook stirring constantly until the sauce thickens.
13 Transfer to a warm serving dish and serve with parsley noodles.