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INGREDIENTS:
1/4 oz
(1/3 cup) dried porcini mushrooms
1 cup boiling
water
1 Tbsp
all-purpose flour
1 Tbsp
freshly grated Parmesan cheese
1/4 tsp
salt
4 thin-sliced turkey cutlets
4 tsp olive
oil
12 oz white
button mushrooms, sliced
3 Tbsp
white grape juice
1 Tbsp
chopped fresh sage
DIRECTIONS:
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1. |
Place dried mushrooms and boiling water in bowl and let stand for 15 minutes. Line
small strainer with cheesecloth and place over a small bowl.
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2. |
Using a slotted spoon, remove mushrooms from the liquid to a cutting board and chop.
Pour the liquid through the strainer. Reserve about 1/4 cup of the liquid.
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3. |
In a shallow bowl, combine flour, cheese, and salt. Place cutlets in flour mixture,
pressing to coat thoroughly.
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4. |
Heat 2 tsp of oil in large nonstick skillet over medium-high heat. Add cutlets and
cook for 8 minutes, turning once, or until no longer pink and the juices run clear.
Remove to a platter and keep warm.
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5. |
Add remaining 2 tsp oil to skillet and heat over medium-high heat. Add fresh mushrooms
and softened dried mushrooms and cook, stirring frequently, for 2 minutes. Add grape
juice and 2 tsp of reserved liquid and cook, stirring frequently, for 3 minutes,
or until mushrooms are tender and liquid is absorbed. Add a little more liquid if
pan gets too dry.
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6. |
Pour any juices from the platter over the mushrooms, sprinkle with sage, and simmer
for 30 seconds. Top cutlets with sauce and mushrooms.
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