Turkey Cutlets With Dijon-Cider Sauce Recipe

Ingredients:

3 tbsp all-purpose flour
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/2 tsp salt -plus more to taste
1/2 tsp freshly ground black pepper -plus more to taste
1 pinch cayenne pepper
1 lb turkey cutlets
3 tsp olive oil
1 large shallot, minced
1 cup apple cider -or unsweetened apple juice
2 tbsp dijon mustard

Instructions:

1. In a shallow pan, combine flour, thyme, majoram, 1/2 teaspoon salt, 1/2
teaspoon pepper and cayenne. Dredge turkey lightly in flour mixture.
Discard any remaining flour mixture.

2. In a large skillet, heat 1 teaspoon oil over medium-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 teaspoon oil; add to previous batch.

3. Add remaining 1 teaspoon 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.

4. Arrange turkey on plates and spoon sauce over. Serve immediately.

MAKES 4 SERVINGS.

220 calories per serving; 27 grams protein; 6 grams fat (1.4 grams
saturated fat); 13 grams carbohydrate; 340 mg sodium; 59 mg cholesterol; 0
grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4