Sesame-coated turkey cutlets with citrus sauce

 

         Quick enough for everyday meals, special enough for guests. Try with chicken cutlets. Serve with orzo or rice.

Makes 4 servings

• 12 non-salt slatine crackers (½ cup crumbs)
• 3 tablespoons sesame seeds
• ½ teaspoon leaf basil, crumbled
• 1 egg
• 1 pound turkey cutlets
• 3 tablespoons vegetable oil
• ¼ cup orange juice
• 1 teaspoon cornstarch
• ¼ cup dry white wine or chicken broth
• ½ cup grapefruit juice
• 2 teaspoons honey
• ¼ cup chopped golden raisins
• 2 green onions, sliced
• ¼ teaspoon salt
• 2 tablespoons sour cream

1. Preheat oven to 250F.
2. Crush crackers in bag with rolling pin until finely crumbed ; toss together cracker crumbs, sesame seeds and bsil in pie plate.
3. Beat the egg in second pie plate.
4. Dip cutlets in egg, then in crumbs to coat ; place on waxed paper.
5. Heat half the oil in medium-size skillet over medium heat ; add half the cutlets and sauté 8 to 10 minutes until golden on both sides, turning over once.
6. Place on ovenproof serving plate, cover loosely with aluminium foil and keep warm in oven ; repeat with remaining oil and cutlets.
7. Stir together orange juice and cornstarch in small bowl until smooth.
8. Return skillet to heat ; add wine, bring to boiling, craping up any browned bits from the bottom of skillet.
9. Stir in grapefruit juice, honey, raisins, green onion and salt ; bring to boiling.
10. Stir in cornstarch mixture ; cook, stirring, 2 minutes until thickened and bubbly.
11. Remove from heat, stir in sour cream ; spoon sauce over cutlets and serve.

BON APPÉTIT