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.

Alexandre M. Bird
Source: EatingWell Magazine, November 1997
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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. Saute 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.

Tips

Tip: Instant flour, such as Wondra, creates an especially light, crisp crust on sautéed fillets of meat or fish.

Nutrition Facts

272 calories; protein 28.9g 58% DV; carbohydrates 13.5g 4% DV; dietary fiber 0.4g 2% DV; sugars 6.7g; fat 11.1g 17% DV; saturated fat 1.5g 7% DV; cholesterol 45mg 15% DV; vitamin a iu 94.2IU 2% DV; vitamin c 0.5mg 1% DV; folate 2mcg 1% DV; calcium 6.4mg 1% DV; iron 1.9mg 11% DV; magnesium 1.6mg 1% DV; potassium 27.5mg 1% DV; sodium 349.9mg 14% DV; thiamin 0mg 3% DV.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 4 stars
06/10/2012
Turkey Cutlets with Cider-Dijon Sauce Used chicken cutlets pounded to thin. Very tasty and completely different Pros: Prep sauce early in day n refrigerate til cooking. Read More
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