Cooking on the Wildside: Absolut-ly Wild Turkey
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- 1 lb. wild turkey breast, sliced
- 1 cup flour
- Salt & pepper to taste
- ¼ cup vegetable oil
- ¼ cup Absolut Vodka
- 3 green onions, sliced
- 1 tsp. garlic, minced
- ½ cup low-sodium chicken broth
- ½ fresh lemon, squeezed
- ½ cup tomato, diced
- ¼ cup heavy cream
Place cutlet between two sheets of plastic wrap. Pound until about 1/4 inch thick. Season with salt and pepper and dust with flour. Pour vegetable oil in heavy skillet. Brown cutlets on both sides and transfer to platter to keep warm.
Deglaze skillet with vodka. (IMPORTANT: Be sure to remove skillet from heat source before adding vodka.) Add green onion and garlic and cook till lightly brown and liquid is almost gone. Add chicken broth and lemon juice. When bubbling, return cutlets to skillet and heat through. Remove to serving platter. Complete sauce by adding tomatoes and cream. Pour over cutlets and serve.AETN > Programs > Cooking on the Wildside > Cooking on the Wildside: Absolut-ly Wild Turkey