Turkey Scallopine On Gingered Sweet Potato Puree With Sweet And Sour Onion Sauce

1. 1

   Preheat oven to 400 degrees and bake the sweet potatoes for one hour, or until very tender. Peel the potatoes, puree in a food processor, and stir in gingerroot juice, 3 tablespoons of butter, 1/4 cup of chicken stock, and salt and pepper to taste.

2. 2

   While the potatoes are baking, cook the onions in 2 tablespoons of butter, in a large skillet over moderately low heat, covered, for 15 minutes or until very soft. Continue to cook the onions, uncovered, over moderately high heat, stirring for 5 minutes or until lightly browned. Add remaining chicken stock, vinegar, sugar, and mustard; simmer until liquid is reduced by half. Add salt and pepper to taste.

3. 3

   Dredge the cutlets in the flour. In another large skillet, heat the oil over high heat and cook cutlets in batches, 1 minute per side. Deglaze the pan with wine and boil until reduced by half. Add onion mixture, cutlets, and salt and pepper to taste, and simmer for 2 minutes until turkey is just cooked through.

4. 4

   Mound a spoonful of sweet potato puree on a plate, arrange a few slices of the cutlets over half the mound and top with some of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.