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Two-mustard Turkey Cutlets https://www.metro.ca/userfiles/image/recipes/Escalopes-dindon-duo-moutardes-1409.jpg PT15M PT30M PT45M
Dredge cutlets with seasoned flour. In a frying pan, brown the cutlets over medium heat 2 minutes per side in oil and butter. Remove and keep warm. Deglaze the pan with the vinegar and reduce by half. Stir in yoghurt and reduce to sauce consistency. Return cutlets to the pan, add basil and simmer 4 to 5 minutes. Add both mustards and heat 5 minutes without letting sauce boil.
4
3/4 cup (190 mL) all-purpose flour seasoned with salt and pepper 4 x 4 to 5 oz (4 x 120 to 150 g) turkey cutlets 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) oil 1/4 cup (60 mL) balsamic vinegar 1 cup (250 mL) 2% plain yoghurt 2 tsp. (10 mL) fresh basil 1/4 cup (60 mL) Dijon mustard 2 Tbsp. (30 mL) old-fashioned mustard Salt and pepper to taste
Two-mustard Turkey Cutlets

Two-mustard Turkey Cutlets

Rate this recipe
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4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3/4 cup
    (190 mL)
    all-purpose flour seasoned with salt and pepper
  • 4 x 4 to 5 oz
    (4 x 120 to 150 g)
    turkey cutlets
  • 1 Tbsp.
    (15 mL)
    butter
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    454 g SALTED OR UNSALTED

  • 1 Tbsp.
    (15 mL)
    oil
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    1 L

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  • 1/4 cup
    (60 mL)
    balsamic vinegar
  • 1 cup
    (250 mL)
    2% plain yoghurt
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    IÖGO MULTI-PACK YOGURT 12 - 16 X 100 g NATREL LACTOSE FREE MILK 2 L

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    SELECTED VARIETIES

    IÖGO NOMAD DRINKABLE YOGURT

    IÖGO NOMAD DRINKABLE YOGURT

    $0.99 ea.

    200 ml SELECTED VARIETIES

    LIBERTÉ GREEK YOGURT 4 X 100 g, 2 X 150 g or YOP DRINKABLE YOGURT 1 L

    LIBERTÉ GREEK YOGURT 4 X 100 g, 2 X 150 g or YOP DRINKABLE YOGURT 1 L

    3 for $10.00

    SELECTED VARIETIES OR 3.99 EA.

    SAVE UP TO $3.00
    YOPLAIT SOURCE YOGURT 16 X 90 - 100 g or LIBERTÉ GREEK YOGURT 750 g

    YOPLAIT SOURCE YOGURT 16 X 90 - 100 g or LIBERTÉ GREEK YOGURT 750 g

    $4.99 ea.

    SELECTED VARIETIES

    RIVIERA ORGANIC YOGOURT

    RIVIERA ORGANIC YOGOURT

    $4.49 ea.

    4 X 120 g, SELECTED VARIETIES

  • 2 tsp.
    (10 mL)
    fresh basil
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  • 1/4 cup
    (60 mL)
    Dijon mustard
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  • 2 Tbsp.
    (30 mL)
    old-fashioned mustard
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  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Dredge cutlets with seasoned flour.

In a frying pan, brown the cutlets over medium heat 2 minutes per side in oil and butter. Remove and keep warm.

Deglaze the pan with the vinegar and reduce by half.

Stir in yoghurt and reduce to sauce consistency.

Return cutlets to the pan, add basil and simmer 4 to 5 minutes.

Add both mustards and heat 5 minutes without letting sauce boil.

Source : Metro

Legal Notice

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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