Recipe of the day: Turkey Cutlets with Sun-Dried Tomatoes (DallasNews.com, 10/02/04)

Turkey Cutlets with Sun-Dried Tomatoes

Yield: 4 servings

1 Pound TURKEY BREAST CUTLETS
1/4 tsp white pepper
1/4 cup sun-dried tomatoes with oil, drained and sliced, 2 tbsp oil reserved
1 can sliced mushrooms, well drained
1/4 cup green onion, thinly sliced
1/4 cup dry white wine

Procedures
Sprinkle each turkey cutlet with pepper. In large non-stick skillet, over medium-high heat, saute turkey in 1 tablespoon reserved oil from tomatoes, 2 to 3 minutes per side or until turkey is no longer pink in center.

Transfer turkey to platter and keep warm.

In same skillet, saute mushrooms and onions 1 to 3 minutes in remaining oil.

Add wine and tomatoes; simmer 1 to 3 minutes or until heated throughout.

To serve, spoon sauce over cutlets.