Friday, August 28, 2009

Asiago Turkey Cutlets with Artichokes and Mushrooms by Evelyn Miliate, Nob Hill Foods Sacramento CA

Asiago Turkey Cutlets with Artichokes and Mushrooms by Evelyn Miliate, Nob Hill Foods Sacramento CA
Serves 4
Ingredients
1 tablespoon olive oil, divided
1 tablespoon shallots, chopped
6 cloves garlic, chopped
1/2 pound assorted mushrooms, sliced( button, crimini,oyster and or shitake)
salt and pepper to taste
1/2 cup fresh tomatoes, diced
1 pound turkey cutlets
1/4 cup white wine
1/4 cup low sodium chicken stock
1 tablespoon chopped fresh thyme leaves
1 cup Asiago cheese, grated

Method of Preparation
Heat 1/2 tablespoon oil in a large saute pan over medium heat. Add shallots and garlic and cook for 1 minute until shallots begin to brown. Stir in mushrooms, salt and pepper. Cook for 2 minutes until softened. Add artichokes and tomatoes, cook for 2 minutes or until heated through. Remove from pan and set aside.
Heat remaining oil in a large skillet over high heat. Season turkey with salt and pepper and add half to the skillet without overcrowding. Sear for 1 minute on each side. Remove from skillet to a baking pan. Allow skillet to come back up to heat and repeat with remaining turkey. Add wine, stock, and thyme to skillet. Return the turkey to skillet. Top with artichokes and mushrooms . Sprinkle with cheese. Cover and cook for 2 to 3 minutes until cheese is melted and turkey is cooked through.

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