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.
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| Shaker Style Turkey Cutlet |
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