Yield: 1 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: French   Meal Type: Main Course, Entrée   Preparation Method: Saute   Product Type: Turkey Cutlets/Steaks

Ingredients

4 Ounces TURKEY CUTLET

As needed flour

1 Ounce clarified butter

4 Medium asparagus spears, steamed, shocked & cut into pieces

1 Ounce Alaskan king crabmeat

3 Ounces bearnaise sauce

Place turkey cutlet between two pieces of plastic wrap. Carefully pound the turkey to an even ¼-inch thickness maintaining the cutlet in one piece. Dust pounded cutlet with flour. Sauté both sides of turkey in clarified butter. Remove cutlet from the pan and keep warm. Reduce heat to low and add asparagus and crabmeat to pan. Warm over low flame. Place turkey cutlet on warm dinner plate. Arrange asparagus and crab atop the turkey cutlet. Top with warm béarnaise sauce.

Recipe Source: Recipe kindly provided by Chef/Owner Russ Adams of Strongbow Inn in Valparaiso, IN.

Nutrition Facts Calories 630   % Daily Value* Total Fat 48g Saturated Fat 29g Cholesterol 220mg Sodium 870mg Potassium 296mg Total Carbohydrate 13g Dietary Fiber 1g Sugars 1g   Protein 39g   Vitamin A 40% Vitamin C 15% Calcium 15% Iron 15% *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