What’s Thanksgiving without the turkey? Try this pan-fried take on the Thanksgiving standard.
Turkey Breast Sauté
- 1 lb. turkey cutlets
- 1 cup all-purpose flour, for dredging
- Salt and pepper, to taste
- 1/2 cup olive oil
- 1/2 stick butter
- 2 shallots, minced
- 6 oz. white wine
- 6 oz chicken stock
- Fresh minced herbs, such as parsley, sage or thyme
Dry the turkey cutlets, season with salt and pepper, and dredge in the flour. Heat ½ the butter and oil in a skillet over medium-high heat. Add the turkey and brown on each side until cooked through. Remove the turkey from the pan and keep warm. Cook in batches until all turkey is cooked. Add more butter and oil to the pan as needed, and sauté the shallots for 3-5 minutes until transluscent. Deglaze with the wine. Add chicken stock, reduce by half. Season with salt and pepper. Add the cutlets back to the pan to coat with the sauce, and garnish with parsley, sage and thyme.
Pictured with sautéed mushrooms.