Sautéed Turkey Cutlets With Honey-Mustard Pan Sauce

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

TURKEY
6 (4-ounce) turkey cutlets, trimmed
2 tablespoons olive oil
HONEY-MUSTARD PAN SAUCE
1 shallot, minced
1 cup dry white wine
1⁄2 cup low-sodium chicken broth
2 teaspoons honey
3 tablespoons unsalted butter, cut into 3 pieces and chilled
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
Salt and pepper

Instructions

  1. FOR THE TURKEY: Adjust oven rack to middle position and heat oven to 200 degrees. Pat turkey dry with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Place half of cutlets in skillet and cook until light golden brown on first side, 2 to 2-1⁄2 minutes. Flip cutlets and continue to cook until second side is opaque, about 1 minute; transfer to large ovensafe platter. Repeat with remaining 1 tablespoon oil and remaining cutlets; transfer to platter. Tent loosely with aluminum foil and transfer to oven to keep warm while preparing sauce.
  3. FOR THE PAN SAUCE: Add shallot to oil left in skillet and cook over medium-low heat, stirring constantly, until softened, about 1 minute. Stir in wine, broth, and honey, scraping up any browned bits. Bring to boil and cook until liquid is reduced to 1⁄3 cup, about 10 minutes, adding any accumulated turkey juices after about 8 minutes. Off heat, whisk in butter and mustard until butter is melted and sauce is slightly thickened. Stir in tarragon and season with salt and pepper to taste. Spoon sauce over turkey and serve immediately.

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