This French-style entree is served to guests of the Golden Door Spa. The cutlets are topped with grainy mustard, onions and herbs.
Ingredients
1teaspoonolive oil
4cutletsfresh turkey(approx 3-4 oz each or 14 oz total) (pounded to uniform thinness)
½teaspoondried basil
¼cupall purpose flour
½cuponions(diced)
1.5-2 tablespoonsgrainy mustard
½cupchicken stock or broth
1teaspoonarrowroot(dissolved in 2 tablespoons water)
¼cupGreek yogurt(nonfat, plain)
2tablespoonschives(finely chopped)
Instructions
Sprinkle the turkey cutlets with basil and pepper and dust lightly with the flour.
In a nonstick saute pan, large enough to hold each of the cutlets without crowding, heat the olive oil over medium heat.
Saute cutlets for 2-3 minutes on each side, uncovered. Cover, and continue cooking for about 2 additional minutes, until cooked through. transfer to a warm plate.
Add the onions to the saute pan with turkey juices, and cook for 2-3 minutes until barely softened. Stir in the mustard, broth, and dissolved arrowroot until thickened.
Return turkey cutlets to the pan of onions and add yogurt. Shake to distribute ingredients evenly.
Place the turkey cutlets on warmed plates and and lade the sauce over each piece.
Garnish with a sprinkling of chives.
Spa Index Kitchen Notes
Golden Door Spa serves this dish with steamed baby carrots.
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