Ronnie's Notes
Paillards are the same as cutlets: thin slices of meat that can be sautéed, grilled, or fried. They are a real friend on a busy day because they cook in a matter of minutes.
Instructions
Preheat the oven to 200°F.
Place the garlic cloves in a pan, cover them with water, and bring to a boil over high heat.
Cook for , drain, and set aside; cut them in half if very large.
Spread the flour in a plate, dredge the cutlets in the flour, and shake to remove the excess.
Heat 2 tablespoons olive oil and 1 tablespoon margarine in a sauté pan over medium heat and cook the turkey a few pieces at a time for 2– per side or until they are lightly browned and crispy.
Add up to one more tablespoon olive oil, if necessary to prevent sticking.
Season to taste with pepper, place the turkey on a serving plate, and keep warm in the oven.
Pour the remaining olive oil into the pan and add the garlic cloves.
Cook for 4– or until they are lightly browned.
Add the chicken stock, wine, and vinegar.
Raise the heat and bring the liquid to a boil, stirring with a whisk.
Cook for or until the liquid has reduced by half.
Stir in the remaining 1 tablespoon margarine and blend it in.
Pour the sauce over the turkey and serve.
Makes 4 servings.