Ingredients
1/4 cup all-purpose flour 1/2 tsp each salt and freshly ground black pepper 4 turkey breast cutlets, about 4 oz (115 g) each 3 tbsp olive oil 1 small onion, finely chopped 1/4 cup dry white wine one 6 oz (170 g) jar marinated artichoke hearts, drained 1 cup drained canned chopped tomatoes few basil leaves, tornDescription
A Delicious Take On The Classic Veal Dish, This Features Coated Cutlets Topped With A Tomato And Artichoke Sauce.
IVillage
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