Turkey Breast With Tomato Horseradish Sauce
|Flour||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Olive oil/Vegetable oil||2 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Green bell pepper||1 Medium|
|Canned tomatoes||1 Cup (16 tbs), with juice|
|Drained prepared horseradish||3 Tablespoon|
|Cayenne pepper||1 Pinch|
1 In a shallow bowl, combine the flour and black pepper. In another shallow bowl, lightly beat the egg white.
2 Dip the turkey cutlets in the egg white, then lightly dredge them in the seasoned flour. Reserve any excess flour mixture.
3 In a large skillet, warm 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high heat until the butter is melted. Add the turkey and cook until golden on both sides, about 6 minutes. Remove the turkey to a plate and cover loosely to keep warm.
4 Meanwhile, in a food processor, mince the garlic. Add the onion and coarsely chop; remove and set aside. In the same work bowl, coarsely chop the celery and bell pepper together; remove and set aside.
5 Add the remaining 1 tablespoon oil to the skillet. Add the garlic-onion mixture and stir-fry until the onion begins to brown, about 5 minutes.
6 Add the remaining 1 tablespoon butter and 1 tablespoon of the reserved dredging mixture (discard the remainder). Cook, stirring, until the flour is no longer visible, about 30 seconds. Add the celery-bell pepper mixture, the tomatoes, horseradish, basil, sugar, salt and cayenne, and bring to a boil. Reduce the heat to medium and simmer uncovered, stirring frequently, for 5 minutes.
7 Return the sauce to a boil over medium-high heat. Add the turkey cutlets (and any juices that have accumulated on the plate) to the skillet and cook until the turkey is heated through, about 2 minutes.