9/27/2004
Turkey Cutlets with Olives (Petto di tacchino con olive)
From The Italian Cooking Encyclopedia, page 385

6 tbsp olive oil (only used four)
1 clove garlic, lightly crushed (i used 2, can use 3 or so)
1 dried chili, lightly crushed (i didn't use)
1 1/4 lb boneless turkey breast, cut into 1/4 inch slices
salt and freshly ground black pepper
1/2 c dry white wine
4 tomatoes, peeled and seeded, cut into thin strips
about 24 black olives (i didn't use)
6-8 leaves fresh basil, torn into pieces

serves 4

1. Heat 4 tbsp of the olive oil in a large frying pan.  Add the garlic and dried chili, and cook over low heat until the garlic is golden.

2. Raise the heat to moderate.  Place the turkey slices in the pan, and brown them lightly on both sides.  Season with salt and pepper.  The turkey will be cooked after about 2 minutes.  Remove the turkey to a heated dish.

3. Discard the garlic and chili.  Add the wine, tomato strips and olives.  Cook over moderate heat for 3-4 minutes, scraping up any meat residue from the bottom of the pan.

4. Return the turkey to the pan.  Sprinkle with the basil.  Heat for about 30 seconds, and serve.



I used chicken, and tenderized it to make it thinner.