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Turkey Cutlets Oriental

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Ingredients
For parsley noodles
  Wide noodles 8 Ounce (1 package)
  Butter/Margarine 2 Tablespoon
  Parsley 2 Tablespoon, chopped
  Snow peas 1⁄2 Pound
  Turkey 1 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
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Condensed chicken broth 1⁄2 Cup (8 tbs), undiluted
  Cornstarch 2 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

MAKING
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.

SERVING
13 Transfer to a warm serving dish and serve with parsley noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Turkey
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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