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. Source: EatingWell Magazine, November 1997

Alexandre M. Bird


Ingredient Checklist


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.)

  • 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.


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

Nutrition Facts

272 calories; 11.1 g total fat; 1.5 g saturated fat; 45 mg cholesterol; 350 mg sodium. 27 mg potassium; 13.5 g carbohydrates; 0.4 g fiber; 7 g sugar; 28.9 g protein; 94 IU vitamin a iu; 2 mcg folate; 6 mg calcium; 2 mg iron; 2 mg magnesium;

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Rating: 4 stars
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