Herb Encrusted Turkey Cutlets with Tomato and Basil Cream Sauce Recipe - National Turkey Federation

Ingredients

• 2 c all purpose flour
• 3 Large eggs, beaten
• 3 c panko bread crumbs
• To taste salt and freshly ground black pepper
• To taste blend of dried basil, oregano, rosemary and salt and pepper
• 2 oz olive oil
• 8 (5-oz) TURKEY CUTLETS, 1/4 to 1/2-inch thick
• 2 tbsp minced fresh garlic
• 2 tbsp chopped shallots
• 2 tbsp fresh basil, chiffonade
• 1/2 c sun-dried tomatoes, julienned
• 1 Large lemon, juiced
• 1/2 c dry white wine
• 4 oz heavy cream
• 4 oz cold unsalted butter, cut in cubes
• 1 c TURKEY STOCK