SAUTEED TURKEY CUTLETS WITH BALSAMIC VINEGAR AND HONEY GLAZE
Steps:
- In small bowl, stir vinegar, honey until honey dissolves. Dredge the turkey in bread crumbs, press crumbs to make them adhere. In large heavy skillet, heat oil over moderately high heat until hot but not smoking. In oil, saute turkey in batches turning once for 1 min. Transfer to platter. Wipe skillet and cook garlic in butter over mod low heat, stirring for 1 min until pale golden. Stir in wine. Boil until liquid reduces to 2 TBL. Stir in reserved vinegar and honey. Boil until syrupy. Spoon glaze over cutlets and sprinkle with parsley.
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