Floury spray gives quick dusting to saucy turkey fillets


April 06, 1994|By Rita Calvert | Rita Calvert,Special to The Sun

Tender, browned turkey tenderloins with a zesty but light sauce of capers, plumped sweet raisins and toasted pine nuts come together here for a fast dish fit for family or friends. Boneless cuts of pork such as the loin or tenderloin or chicken breasts can be substituted without adding fat.

We've used a new and unconventional time- and calorie-saving technique for coating the cutlets. Bakers Joy vegetable coating containing flour is used to replace the traditional flouring and frying the thin turkey cutlets. It gives a nice brown coating to the turkey.

Round out the meal with a creamy polenta topped with a piquant spice blend, all made quickly and so simply in the microwave. In a medium microwavable bowl, place 1 cup yellow cornmeal, 3 cups water and 1 teaspoon salt. Stir to mix. Microwave for 15-20 minutes, stirring every five minutes. When thick and smooth, stir in 1/4 cup grated Parmesan cheese, and add a light sprinkling of your favorite spice blend, such as Mrs. Dash, Herbs Provencale or a pepper blend. Cover to keep warm until ready to serve.

Bright red cherry tomatoes add color as a vegetable on the plate.

For a dessert treat, quickly puree fresh, stemmed strawberries in a blender or food processor with a touch of sugar and a -- of orange juice. Serve over fresh seasonal fruit or as a fruit dip.

Items you should have as staples are: salt and pepper, spice blend, Bakers Joy, raisins, dry white wine, capers, chicken broth, yellow cornmeal, Parmesan cheese, sugar, orange juice and fresh fruit.

Your 10-item-or-less shopping list: 1 1/2 pounds boneless, skinless turkey fillets, 1/2 cup pine nuts, 1 pint cherry tomatoes, 1 pint fresh strawberries.

Turkey fillets with pine nuts, capers and raisins

Serves 4

1 1/2 pounds boneless turkey fillets

salt and pepper

Bakers Joy vegetable spray

1/2 cup dark or golden raisins

1/2 cup dry white wine

2 teaspoons capers

2/3 cup cool chicken broth or water mixed with 2 teaspoons cornstarch

1/2 cup pine nuts, toasted

Pat the turkey fillets dry with paper towels. Sprinkle with salt and pepper.

You will probably need to sear the turkey in batches so that it will brown. Heat a large, nonstick skillet over medium high heat. Spray one side of the turkey fillets with Bakers Joy. Cook 1 to 2 minutes or until golden. Spray the remaining side, turn and cook for an additional minute. Hold seared turkey fillets on a warm plate and repeat with remainder.

Add the raisins, wine, capers and chicken broth mixed with cornstarch to the same pan, stirring constantly until slightly thickened. Return turkey to the pan to heat.

Serve turkey on individual plates with sauce spooned over the top. Sprinkle each portion with toasted pine nuts.


Turkey fillets with pine nuts, capers, lemon and raisins




Cherry tomatoes


1% Fresh fruit with strawberry sauce

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