Turkey Cutlets with Cider-Dijon Sauce

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Turkey Cutlets with Cider-Dijon Sauce

Turkey Cutlets with Cider-Dijon Sauce

This terrific recipe illustrates the basic principles of a sauté: First dredge the cutlets in flour so they brown beautifully, then cook them quickly in a hot skillet. Finally, splash one or more flavorful liquids (such as wine, broth or, here, cider) into the pan to create an instant sauce.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 3 tablespoon instant or all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • Pinch of cayenne pepper
  • 1 pound turkey cutlets
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large shallot, minced
  • 1 cup apple cider, or unsweetened apple juice
  • 2 tablespoon Dijon mustard

Cooking Directions

Step 1

Combine flour, thyme, marjoram, salt, pepper and cayenne in a shallow pan. Dredge turkey lightly in the flour mixture, shaking off excess. (Discard any leftover flour.)

Step 2

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Sauté the remaining turkey in another 1 teaspoon oil; add to the previous batch.

Step 3

Add the remaining 1 teaspoon oil to the pan. Add shallot and cook, stirring, until softened, about 1 minute. Add cider (or juice) and mustard. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 minutes. Stir in any accumulated juices from the turkey. Divide turkey among 4 plates and spoon sauce over. Serve immediately.


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