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Season cutlets with salt and pepper and dredge turkey pieces in flour. Heat oil in a large skillet and add turkey cutlets turning them occasionally until golden. Remove from the skillet and reserve.
In the same oil cook onion until tender, stir in red pepper and cook 2 minutes. Pour white wine and stock and bring to a boil and reduce for 4 – 5 minutes.
Add turkey cutlets to this mixture together with the chopped pineapple, the syrup, raisins and continue cooking until turkey is tender. Correct seasoning.
Transfer to a serving dish and sprinkle with chopped parsley.
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