Ingredients
- 2 turkey cutlets
- 1 cup chicken stock from ½cube
- ½ cup dry vermouth
- 20cm piece of cucumber, peeled and cubed
- 1 tbs butter
- 2 tbs flour
- ½ tbs Dijon mustard
- 1 tbs fresh chives, chopped
- For grilled polenta:
- 500ml water
- ½ tsp sea salt
- 1 cup instant palenta
- Olive oil for brushing
Description
Super Fast Turkey Cutlets In Succulent Cucumber And Vermouth Sauce. Remove The Bone From The Cutlets, Put Them In A Frying Pan. Add The Stock And Vermouth, Cover And Poach For 5…
Cook Eat Share
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter