| • | Add wine and turkey in a 13x9 dish.
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| • | Turn to coat with wine, keep aside.
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| • | Dice 4 tomatoes.
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| • | Slice the left over tomatoes and thinly slicing up green onions also.
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| • | Remove the turkey, mix water with wine to make 1/3 cup.
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| • | In red-hot oil cook cutlets on both sides until brown.
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| • | Remove the cutlets and keep warm.
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| • | Reduce the burn to normal and add tomatoes, basil, green onion, sugar and table salt to taste. Take a cup and mix cornstarch with wine.
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| • | Combine this with tomato mixture.
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| • | Cook it until thickens, add chopped up tomatoes and heat.
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| • | Now serve up all over cutlets.
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