Yield: 24 Establishment: Home Meal Replacement, Club Operation, Business and Industry Account   Ethnicity: New American   Meal Type: Main Course, Entrée   Preparation Method: Saute   Product Type: Turkey Cutlets/Steaks   Dish Type: Sauce

Ingredients

1-1/2 Teaspoons white pepper

6 Pounds TURKEY BREAST CUTLETS

1-1/2 Cups sun-dried tomatoes, oil packed, drained (reserve 3/4 cup oil), sliced

1-1/2 Pounds mushrooms, cleaned and sliced

1-1/2 Cups green onions, thinly sliced

2 Tablespoons garlic, minced

1-1/2 Cups dry white wine

1 Tablespoon butter

To Taste salt

Sprinkle each cutlet with white pepper. Saute in reserved oil from tomatoes, 2 to 3 minutes per side, until turkey is no longer pink in center. Transfer to platter and keep warm. In skillet, saute mushrooms, onions, and garlic about 3 minutes in remaining oil. Add wine and tomatoes. Simmer 2 to 3 minutes or until heated throughout. Finish with butter. Salt to taste. To serve, spoon sauce over warm turkey cutlets. Serve with fresh green vegetables.

Recipe Source: Recipe developed for the National Turkey Federation by Chef Craig Scheuerman, CCC, of Stratford University, Falls Church, VA

Nutrition Facts Calories 230   % Daily Value* Total Fat 9g Saturated Fat 1.5g Cholesterol 70mg Sodium 230mg Potassium 574mg Total Carbohydrate 4g Sugars 1g   Protein 29g   Vitamin A 2% Vitamin C 15% Calcium 2% Iron 10% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4

One serving contains less than one gram of dietary fiber.