Curried Cutlet Saute
- 1 lb. thin cutlets (chicken, turkey, or veal)
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 4 tsp. olive oil
- 1 small onion
- 1 1/2 tsp. curry powder
- 1 can stewed tomatoes
- Apple slices
- plain yogurt
- Prepare cutlets: If necessary, pound cutlets to 1/4-inch thickness.
- Sprinkle cutlets with salt and pepper.
- In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium-high heat until hot.
- Add cutlets and cook 5 to 6 minutes, until golden, turning once.
- Transfer cutlets to platter; cover with foil to keep warm.
- Prepare sauce: In same skillet, heat remaining olive oil over medium heat until hot.
- Add onion and curry powder with 2 tablespoons water.
- Cover skillet and cook 6 to 8 minutes, until ingredients are tender and lightly browned.
- Add tomatoes and cook over medium heat, 10 minutes, covered.
- To serve, pour sauce over warm cutlets.
- Garnish with apple slices or plain yogurt, if you like.
thin cutlets, salt, ground black pepper, olive oil, onion, curry powder, tomatoes, apple slices, yogurt
Taken from www.delish.com/recipefinder/curried-cutlet-saute-2077 (may not work)