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American · Main
Turkey Paillards with Balsamic Sauce
Thin turkey cutlets dusted in flour and pan-fried until crisp at the edges, with a quick pan sauce of caramelized garlic, stock, red wine and balsamic vinegar. Finished with a spoonful of margarine for gloss.
- YieldServes 4
- Hands-on30 min
- Total37 min
- Difficulty
Ingredients
- 700 gturkey cutlets
- 16 gall-purpose flour, about 2 tablespoons
- 4 tbspextra virgin olive oil, divided
- 2 tbsppareve margarine, divided
- to tasteblack pepper, freshly ground
Pan sauce
- 8 clovesgarlic, peeled, left whole
- 120 mlchicken stock, about 1/2 cup
- 120 mlred wine, about 1/2 cup
- 60 mlbalsamic vinegar, about 1/4 cup
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