Turkey Cutlets With Dijon Cider Sauce

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Ingredients Nutrition


  1. In a shallow pan, combine flour, thyme, marjoram, 1/2 tsp.
  2. salt, 1/2 tsp.
  3. pepper and cayenne.
  4. Dredge turkey lightly in flour mixture.
  5. Discard any remaining flour mixture.
  6. In a large skillet, heat 1 tsp.
  7. oil over med-high heat.
  8. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side.
  9. Transfer to a plate and tent with foil to keep warm.
  10. Saute remaining turkey in another 1 tsp.
  11. oil; add to previous batch.
  12. Add remaining 1 tsp.
  13. oil to the skillet.
  14. Add shallot and cook, stirring, until softened, about 1 minute.
  15. Add cider (or juice) and mustard.
  16. Bring to a boil, scraping up any browned bits.
  17. Cook until liquid is reduced by half, about 4 minutes.
  18. Stir in any accumulated juices from the turkey.
  19. Season with salt and pepper.
  20. Arrange turkey on plate and spoon sauce over.
  21. Serve immediately.

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