(Yield: 4 to 6 servings)
4 turkey breast cutlets*
5 tablespoons Kikkoman Soy Sauce, divided
1/4 cup bourbon whiskey
3 tablespoons vegetable oil
1-1/4 cups milk
- Place cutlets in single layer in shallow pan. Combine 3 Tbsp. soy sauce with bourbon; pour over cutlets. Turn each piece over to coat well. Marinate 15 minutes, turning cutlets over occasionally.
- Remove cutlets and coat lightly with flour. Add cutlets to hot oil in large skillet over medium-high heat; cook 4 minutes on each side, or until no longer pink in center. Remove and drain on paper towels; keep warm.
- Blend milk, remaining 2 Tbsp. soy sauce and 1 Tbsp. flour; pour into same skillet, stirring to remove crusty bits. Cook and stir until mixture boils and thickens. Serve gravy with cutlets.
*Or, use a 2-1/2 to 3-pound turkey half breast, skinned, boned and cut lengthwise into 4 or 5 equal pieces.
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