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