Steak Diane
| 4 | slices | top sirloin, about 3/4-inch thick |
| 2 | Tbsp | butter or margarine |
| 3 | Tbsp | thinly sliced green onion |
| 1 | Tbsp | Worcestershire sauce |
| 2 | Tbsp | finely chopped parsley |
| 2 | Tbsp | lemon juice |
| dash salt |
Place steaks between waxed paper and pound slightly with rolling pin or hands.
Melt 1 tablespoon butter in a pan. Add green onions. Sauté for a few minutes. Stir in Worcestershire sauce, parsley, and lemon juice. Heat through. Keep warm.
Melt and heat remaining butter in another skillet. Add steaks to pan. Sauté quickly, about 2 minutes per side. Sprinkle with salt and pepper. Spoon the butter-onion mixture over steaks in pan.
At this point, you may flame the steaks, if desired. Heat cognac or brandy, pour over steaks in pan. Ignite.
Place hot steaks on serving dish. Pour pan juices over. Sprinkle with green onion and lemon peel. Serve Immediately.
Serves 4
Chicken Veronique
| 1 | lb | skinless, boneless chicken breasts, cut in 3-inch strips |
| 2 | Tbsp | unbleached white flour |
| 1/2 | tsp | Fine herbs (mixture of thyme, oregano, sage, rosemary, marjoram, and basil) |
| 1/4 | tsp | salt |
| 1/4 | tsp | white pepper |
| 1 | Tbsp | Olive oil |
| 1 | lg | onion, finely chopped |
| 8 | oz | sliced mushrooms |
| 1/2 | cup | white wine |
| 2 | Tbsp | fresh lemon juice |
| 1-1/2 | cups | seedless grapes |
Flatten chicken breasts between 2 sheets of wax paper until 1/2 inch thick.
In shallow dish, mix flour, fine herbs, salt and pepper together.
Dredge chicken pieces in flour and coat evenly.
Heat olive oil in large, Teflon-coated skillet. Brown chicken for 2-3 minutes a side. Remove chicken to shallow baking dish.
Add onions, mushrooms and wine to skillet and sauté vegetables for a few minutes or until tender.
Pour sauce over chicken in baking dish and add lemon juice.
Bake in oven for 10 minutes, or until chicken is completely cooked.
Add grapes and cook an additional 2 minutes.
Serve with orzo or tiny pasta
Yield: 4 servings
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Turkey Cutlet Smothered in Vegetables
| freshly ground black pepper | ||
| 1 | ea | turkey cutlet (3-4-oz), pounded thin |
| flour | ||
| 1 | Tbsp | butter or olive oil |
| 3 | Tbsp | chopped onion |
| 1/3 | cup | seeded and sliced pepper, preferably a thin-skinned type |
| 1/2 | tsp | chopped garlic |
| 1/2 | cup | peeled, seeded and chopped tomato |
| 1/2 | cup | coarsely chopped yellow summer squash |
| 1 to 2 | Tbsp | chapped celery leaves or parsley |
| salt, to taste |
Generously pepper turkey cutlet. Dip it in flour, shaking off excess, and set aside.
Heat butter in large frying pan. Add onion, garlic and sliced pepper. Cook over medium heat, stirring constantly, for 2 minutes. Move vegetables to one side, tilt pan so fat runs into center and brown turkey cutlet on both sides. Remove from pan and set aside. Spoon out all but a film of fat. Add tomato, summer squash and celery leaves. Cook, stirring frequently, for 3 minutes, or until vegetables cook down slightly. You may need to add 1 tablespoon of stock or water.
Return cutlet to pan and cook another 3 to 5 minutes or until cooked through. Taste and season with salt if you wish.
Place cutlet on plate and top with vegetables.
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Recipes on a Budget 