2 Turkey breast cutlets, pounded to 1/4 inch thickness
Flour for dredging
Salt and pepper
1 TBS EVOO
1 Shallot, minced
1/3 Cup dry sherry
1/2 Cup chicken stock
2 TBS Dijon mustard
I had 2 left over turkey breast cutlets from my Thanksgiving dinner, and I have A LOT of stuffing muffins left over. Turkey is a great alternative to a chicken dinner, and it goes great great with the autumn flavors such as Dijon and sherry. Serve with buttered green beans to complete this cozy dinner.
Heat oil in skillet over medium-high heat. Season cutlets with salt and pepper and lightly dredge in flour, shaking off excess. Cook until golden-brown on both sides (5-7 minutes). Set aside. Add shallots to hot pan, cook for 1 minute. Add sherry and chicken stock. Whisk in mustard. Season with salt and pepper as needed. Bring to a boil, and let reduce a bit. Bring to a simmer, and add cutlets. Cook for a few minutes more, then enjoy.
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