Turkey Cutlets with Cider-Dijon Sauce
http://www.eatingwell.com/recipes/turkey_cutlets_with_cider_dijon_sauce.html
From EatingWell: November 1997, The EatingWell Diabetes Cookbook (2005)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.
4 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
- 3 tablespoons 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 tablespoons Dijon mustard
Preparation
- 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.)
- 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.
- 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.
Nutrition
Per serving : 268 Calories; 11 g Fat; 1 g Sat; 8 g Mono; 45 mg Cholesterol; 13 g Carbohydrates; 29 g Protein; 0 g Fiber; 350 mg Sodium; 26 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 4 lean meat
Tips & Notes
- Tip: Instant flour, such as Wondra, creates an especially light, crisp crust on sautéed fillets of meat or fish.