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- Preheat oven to 350 degrees.
- Using Pam, spray the inside of a large frying pan with a tight
fitting lid.
- Wash and pat dry the turkey cutlets and place them in the bottom
of the frying pan.
- Sprinkle the parsley, oregano, and basil over the top of the the
cutlets.
- Wash the celery and carrots.
- Slice the celery into 1/4 inch pieces.
- Slice the carrots into 1/8 inch pieces on an angle (not into round
discs). When carrots are sliced at an angle more surface area is
exposed and they cook better. (This is especially helpful in a stir-fry.)
- Layer the celery and carrots over the top of the cutlets.
- Add 2 Tbsp. of water or juice to the frying pan. Cover tightly
and bake at 350 degrees for approximately 45 minutes.
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- 1 1/2 lbs. boneless turkey cutlets
- 6 medium sized carrots, sliced
- 8 stalks of celery, sliced
- 2 tsp. parsley
- 1 tsp. oregano
- 1 tsp. basil
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