Turkey Cutlets With Dijon Cider Sauce

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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a shallow pan, combine flour, thyme, marjoram, 1/2 tsp.
  • salt, 1/2 tsp.
  • pepper and cayenne.
  • Dredge turkey lightly in flour mixture.
  • Discard any remaining flour mixture.
  • In a large skillet, heat 1 tsp.
  • oil over med-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 remaining turkey in another 1 tsp.
  • oil; add to previous batch.
  • Add remaining 1 tsp.
  • oil to the skillet.
  • 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.
  • Season with salt and pepper.
  • Arrange turkey on plate and spoon sauce over.
  • Serve immediately.

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Reviews

  1. I am giving this a four because I did not like this as much as my husband did. He would give it a 5, he raved about this dish all night and kept sneaking back into the fridge to eat the leftovers. It was very quick and easy to prepare.
     
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