Turkey Cutlets with Cider-Dijon Sauce

Turkey Cutlets with Cider-Dijon Sauce

1 Review
From: EatingWell Magazine, November 1997

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons instant or all-purpose flour
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ¼ teaspoon salt
  • ½ 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


  • Active

  • Ready In

  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.)
  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. Saute the remaining turkey in another 1 teaspoon oil; add to the previous batch.
  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.
  • Tip: Instant flour, such as Wondra, creates an especially light, crisp crust on sautéed fillets of meat or fish.

Nutrition information

  • Per serving: 272 calories; 11 g fat(1 g sat); 0 g fiber; 14 g carbohydrates; 29 g protein; 2 mcg folate; 45 mg cholesterol; 7 g sugars; 0 g added sugars; 94 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 2 mg iron; 350 mg sodium; 27 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate 4 lean meat

Reviews 1

June 10, 2012
profile image
By: Jan Weinberg
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.
More Reviews