Turkey Dilly Dijon
Created by jclawson
, Monday, 06 December 2010
The easiest way to dredge meat cutlets or fish filets in seasoned flour is to mix the flour and seasonings on a paper plate, then discard the mess when you're finished.
4 servings boneless turkey cutlets
Flour, salt, and pepper
2 tablespoons olive oil
1 tablespoon Dijon-style mustard
1/2-teaspoon dill weed
1/4-cup cream or canned milk
Dredge each cutlet in the seasoned flour and fry in the hot oil until browned on both sides, approximately five minutes per side. Remove the cutlets and add the mustard, dill weed, and milk or cream to the pan. Stir, incorporating any browned bits, until the sauce is heated through. Do not boil. Spoon the sauce over the cutlets. Serve with buttered caraway noodles, steamed carrots, cabbage slaw peppered with raisins and peanuts, and a chocolate candy treat for dessert.