Herb Encrusted Turkey Cutlets with Tomato and Basil Cream Sauce - South Dakota Poultry Industry Asso

Ingredients

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