Yields
4 servings
Recipe courtesy of Margret Fluge.
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ingredients
4
turkey, cutlets, pounded to ¼ inch thickness
4
pork, cutlets, pounded to ¼ inch thickness
1
Tbsp flour
1
pinch salt
pepper, to taste
1
Tbsp butter
2
Tbsp oil
1
onion, chopped
1
cup sliced button mushroom
⅒
cup red wine
½
cup beef stock
beef bouillon, dissolved in half a cup of water
1
tsp soy sauce
1
Tbsp chopped parsley
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directions
Step 1
Combine flour, salt, pepper. Dredge cutlets in seasoned flour. In a skillet heat butter and oil. Brown cutlets about 3 minutes on each side. Set aside. Add onions to skillet. Cook until they are tender then add mushrooms. Cook for another 5 minutes. Deglaze with wine and beef stock. Season with soy sauce. Garnish with parsley.