Recipe Corner
Turkey Cutlets In Cream Sauce

4 turkey cutlets, pounded thin
1.2 cup dry white wine
1 4-ounce (or half of an 8-ounce)
container plain yogurt
1 tablespoon dijon mustard
1 tablespoon olive oil
1 tablespoon fresh chopped
parsley

In a frying pan, brown the turkey cutlets over medium heat in olive oil for 8 to 10 minutes, turning over halfway through the cooking time.

Season with salt and pepper. Keep warm on a serving platter.

Mix the mustard with the yogurt.

Add white wine to the frying pan and stir to release the drippings. Cook briefly, then stir in the mustard-yogurt mixture. Heat gently for a few minutes.

Pour the sauce onto the cutlets, garnish with parsley and serve.