Subject: Campbell's Peppered Parmesan Turkey with Creamy Dijon Sauce
From: Unicorn (unicorn@indenial.com)
Date: Wed Jul 11 2001 - 19:37:02 EDT
Food for Thought:
To nourish children and raise them against odds is in any time, any
place, more valuable than to fix bolts in cars or design nuclear
weapons. (Marilyn French)
Recipe of the Day:
Looking for a way to cook turkey cutlets? Try our peppered Parmesan
version with a delicious Dijon-flavored sauce made with Campbell's
Cream of Chicken Soup.
Campbell's Peppered Parmesan Turkey with Creamy Dijon Sauce
Prep/Cook Time: 25 min.
3/4 cup shredded Parmesan cheese
1 tsp. pepper
6 turkey breast cutlets or slices (about 1 1/2 lb.)
1/3 cup milk
1 tbsp. margarine or butter
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream
of Chicken Soup
2 tbsp. Dijon mustard
1/3 cup water
MIX cheese and pepper.
DIP turkey into milk. Coat with cheese mixture.
HEAT butter in large nonstick skillet. Add turkey and cook until
done. Remove and keep warm
ADD soup, mustard and water. Heat through. Serve over turkey. Serves
6.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream
of Chicken Soup
6 turkey breast cutlets or slices (about 1 1/2 lb.)
Milk
Margarine or butter
Grated Parmesan cheese
Dijon mustard
Pepper
Kitchen Clip:
Serve with rice with extra sauce dribbled on top, and a steamed
fresh vegetable such as summer squash or green beans.
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