Turkey, Cucumber and Vermouth Sauté With Grilled Polenta
By: Easy cook - Lak...
Published: Monday, March 14, 2011 - 3:26am

Ingredients




2 turkey cutlets
1 cup chicken stock from ½ cube
1/2 cup dry vermouth
20 centimeters piece of cucumber, peeled and cubed
1 tablespoon butter
2 tablespoons flour
1/2 tablespoon Dijon mustard
1 tablespoon fresh chives, chopped
For grilled polenta:
500 milliliters water
1/2 teaspoon sea salt
1 cup instant palenta
Olive oil for brushing

Preparation

1 Remove the bone from the cutlets, put them in a frying pan. 2 Add the stock and vermouth, cover and poach for 5 minutes. 3 Add the cucumber and cook for further 5 minutes. 4 Mix together butter, flour and mustard. 5 Remove the cutlets and cucumber from the pan with the slotted spoon and set aside. Keep warm. 6 Whisk the butter mixture into the juices in the pan. Bring to the boil and simmer gently for 1-2 minutes, stirring. 7 Return the cutlets, cucumber and any juice to the pan, add the chives and heat gently to warm through. 8 Serve with grilled pieces of polenta and green salad. 9 Grilled polenta:
Cook polenta according to the manufacturer's instructions. Pour into the plastic container and chill. Remove from the mold, cut into equal slices. Brush each slice with a little olive oil and grill in a grill pan on both sides until the grill marks could be seen.

About


Super fast turkey cutlets in succulent cucumber and vermouth sauce.