Recipe by HeatherFeather
I discovered this quick but elegant recipe in the German cooking magazine, Schoner Essen. Translated directly from the German (click on the conversion button to obtain US measurements instantly).
Top Review by Derf
Another really good one HeatherFeather!! The local grocer had turkey cutlets on special, so I didn't have to pound them, it was done for me. Followed the recipe, except for the sage leaves,my garden sage got caught in the frost a couple of nights ago, so had to resort to dried sage, it seemed to work just fine. The red onion, red wine and sage were a great combination. I will try this again, perhaps as you suggest with chicken breasts next time. Thanks for sharing!! Just thought I'd add that I make this quite regularly and it is always good! Had an oportunity to take a photo tonight so will add it also. Quite delicious, the onions are always wonderful and really complemnt the turykey. Thanks again for posting.
- 300 g red onions
- 4 tablespoons oil
- 120 ml red wine
- 1 teaspoon sugar
- salt and pepper, to taste
- 8 skinless boneless turkey breasts, thinly pounded (about 80 grams each)
- 40 g butter
- 12 fresh sage leaves
Directions See How It's Made
- Peel the onion and slice it into thin rings.
- Heat a skillet and sweat the onions in 2 Tbsp of oil, covered, until they look translucent.
- Add the red wine and the sugar and cook together 5-8 minutes, uncovered.
- Sprinkle with salt and pepper to taste.
- In another pan, heat 2 Tbsp oil and over fairly high heat brown turkey cutlets 2-3 minutes per side, or until almost cooked through.
- Lower the heat and add the butter and the sage leaves and cook enough to heat through and to cook turkey completely (but be sure not to overcook or cutlets will get too dry).
- Season with salt and pepper, to taste.
- Set the cutlets, drizzled with any extra pan sauce, on serving plates and top with a bit of the red onions.
- You may use boneless skinless chicken breasts, pounded very thin- but adjust cooking times.