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Turkey Strips with Mushroom and Wine
Posted By elizabeth On August 9, 2009 @ 1:57 am In Shabbos Recipes | 2 Comments
2 pounds turkey schnitzel, cut into 1-inch strips
Bread crumbs to cover
½ lbs. mushrooms, sliced
¾ cup white wine
Canola oil for sautéing
Heat oil in large frying pan. Dredge schnitzel with bread crumbs and when oil is hot, begin to fry. Fry until both sides are brown, about 2 minutes per side. You will need to proceed in batches, adding more oil as necessary. As each batch finishes remove to baking pan. When all the turkey is done, lightly sauté the mushrooms in the remaining oil and pour over the turkey. Cover with white wine. Can be served immediately or can be covered and reheated for about ½ hour before serving. Serves 12.
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