Turkey Cutlets with Cider-Dijon Sauce

Follow ACE On
Healthy Living

GET IN THE KNOW WITH ACE

Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.

Find an ACE Pro
VIEW MORE

Change Location

Healthy Recipes
Provided by

< BACK
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.


Comments