Recipe

Pan-seared Turkey Cutlets With Wine Sauce Recipe

	Pleclare / All my dishes 11 months ago The robust flavor of turkey breast with a mustardy pan sauce Prep:45m Cook:45m Servings:4	Pleclare
	turkey breastsaltpepperolive oilwhite winedijon mustarparsley

Does this look good? Yeah! / Nope

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Ingredients

1 small,skinless turkey breast half(about 2 lbs.)

coarse salt and ground pepper

2Tbs olive oil

2c dry white wine

1/4c dijon mustard

1/4c chopped fresh parsley

Directions

Cut turkey,skinned side down,into 8 cutlets. Cover with wrap, and lightly pound cutlets with heavy meat mallet until 1/4" thick. Season with salt and pepper.

In lg. skillet,heat 1 Tbs oil over high. Working in batches,cook cutlets until browned and opaque throughout,2 to 3 mins a side. Transfer to plate,cover loosely with foil.

Add wine to skillet,and bring to a boil. Cook,scraping up browned bits with wooden spon,until reduced to 1/2 cup,7 to 8 mins. Whisk in dijon;bring to simmer Remove from heat;stir in parsley,season with salt and pepper. Top turkey with sauce.

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Comments

knoxcop 11 months ago said:
Oh my, LeClare....talk about providence! You will not believe what I have in the freezer that I bought on an off-moment! A dang half turkey breast! Yes!
I had no iota of what to do with it, but this sounds wonderful. This may just be the first thing that gets cooked tonight on my brand new induction cooktop!!! LOL

Thanks Girly!
--Kn0x--

notyourmomma 11 months ago said:
Oh, sounds great!

lanacountry 11 months ago said:
This sounds wonderful, Clare! 55555 :)

knoxcop 11 months ago said:
Reporting back in after making this for dinner. I used a bone-in turkey breast half, which I cut the meat off of and into the cutlets. Pounded out and prepped as the recipe called for. I didn't have wine, so I used chicken broth instead. It did take quite a bit of time for the broth to boil down, and upon tasting---I felt it needed a bit of "softening," so I added about 1/2 cup heavy cream to the thickened pan sauce.

I placed the cutlets back into the cream sauce and let them simmer a bit until that thickened. Other than adding the 1/2 cup cream and subbing the broth for the wine---prepped as the recipe stated.

This was really tasty and different! My advice on this recipe, as in all others, is to taste a bit before finally pulling from the pan. Also be sure your breasts are pounded quite thin, otherwise add some good time to be sure the turkey is cooked through well.

I highly recommend this one and will make it again! LeClare ALWAYS has great recipes with poultry! :-)

--Kn0x--

wynnebaer 11 months ago said:
Sounds wonderful..:)

juels 10 months, 4 weeks ago said:
Well, Knoxcop sure convinced me to try this one! I think I'm gonna gop with the wine sauce, though. Bookmarked, thanks!

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