Recipe: Turkey Cutlets with Mustard and Tarragon Pan Sauce
Try a new take on turkey this year.
• 1 two-pound boneless, skinless turkey breast
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 teaspoons butter
• 2 cups dry white wine or chicken broth
• 1/4 cup Dijon mustard
• 1/8 cup chopped fresh tarragon
Cut the turkey vertically across the grain into about 8 cutlets. Place each one between plastic wrap and flatten with a rolling pin until each is about 1/4 inch thick. Season cutlets with salt and pepper.
Heat a tablespoon of oil and a teaspoon of butter in a skillet. Add cutlets and cook for about 1-2 minutes per side until golden brown, adding more oil and butter when flipping. Remove from heat. Set aside and cover loosely with foil.
Add stock or wine to the skillet. Bring to a boil and, scraping the bottom of pan, reduce liquid by half. Remove from heat. Whisk in mustard and tarragon. Season. Serve over cutlets.