"Shaker Style" Turkey Cutlet

How to make "Shaker Style" Turkey Cutlet Recipe

4 SERVINGS

Ingredients:
8 each Turkey cutlets
To taste Salt and black pepper
As needed Unsalted butter
1 tablespoon Shallot, 1/4 inch (.6 cm) dice
1/2 cup Dry white wine
1 1/4 cups Fond de veau de lie (brown stock)
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Parsley, chopped

Method:
Pound the turkey cutlets to approximately 1/4 inch (.6 cm) thick. Pat dry. Season to taste with salt and pepper.

Dredge cutlets in flour and shake off the excess.

Heat the butter over medium-high heat. Sauté the cutlets approximately 2 to 3 minutes on each side, until golden brown. Remove and keep warm.

Discard the excess fat from the pan and return to medium-high heat. Add the shallots and cook 1 minute, stirring often.

Add the white wine and scrape up the pan drippings, reducing liquid by half.

Add the brown stock and reduce to sauce (nappe´) consistency.

Add the tomato and cook for 1 minute or until hot.

Return cutlets to the pan and reheat, then remove to plates, 2 cutlets per serving.

Stir 2 tablespoons butter into pan drippings, correct the seasoning, and add the parsley. Spoon sauce over cutlets.

Shaker Style Turkey Cutlet