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Turkey Cutlets With Dijon Cider Sauce

Turkey Cutlets With Dijon Cider Sauce is built on All Purpose Flour, Dried Thyme, Dried Marjoram, Salt, and Freshly Ground Pepper. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 pinch
• 1 lb
• 3 tsp
• 1
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Discard any remaining flour mixture.

2. 2

   In a large skillet, heat 1 tsp oil over med-high heat.

3. 3

   Add half the turkey and cook until golden outside and no longer pink inside, 1 - 2 min per side.

4. 4

   Transfer to a plate and tent with foil to keep warm. Saute remaining turkey in another 1 tsp oil; add to previous batch.

5. 5

   Add remaining 1 tsp oil to the skillet.

6. 6

   Add shallot and cook, stirring, until softened, about 1 min. Add cider (or juice) and mustard.

7. 7

   Bring to a boil, scraping up any browned bits.

8. 8

   Cook until liquid is reduced by half, about 4 min.

9. 9

   Stir in any accumulated juices from the turkey. Season with salt and pepper.

10. 10

    Arrange turkey on plate and spoon sauce over. Serve immediately.

11. 11

    Cal 219.2

12. 12

    Fat 4.7g

13. 13

    Carb 13.5g

14. 14

    Fib 0.4g

15. 15

    Pro 30g

16. 16

    Sod 427mg

17. 17

    CFF 19.5%