In a small pot, mix all marinade ingredients and reduce by half on low.
Pour the marinade in a rectangular pan and add the turkey cutlets; marinate 10 min. Drain and set aside.
In a saucepan, heat the oil and cook the cutlets; set them aside, keeping them warm.
Deglaze the pan with the remaining sauce. Add the cream and continue cooking on low for a few minutes until the sauce thickens.
Top the cutlets with sauce and garnish with orange segments and mint leaf.
Serve with couscous and green beans.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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