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| Turkey Cutlets in Dijon Cream |
This is a last – minute dish, so have at the ready every ingredients and implement
you will need
Ingredients
2 pounds turkey cutlets, cut 1/4 inch thick and pounded thin as for scaloppini
coarse salt
white pepper
1/2 cup unsifted flour
8 tablespoons unsalted butter
1/4 cup Dijon mustard
6 tablespoons dry white wine
2 cups heavy cream
freshly chopped parsley
Method
Cut turkey into pieces about 2 inches by 4 inches. Sprinkle both sides of each with
salt and pepper, then dredge in flour. Heat 4 tablespoons butter in a large heavy
skillet over moderately high heat until a bread cube will sizzle; lightly brown cutlets,
a few at a time, 1 – 2 minutes per side, adding butter as needed. Drain on paper
toweling and keep warm.
Combine mustard and wine, mix into skillet drippings, and simmer, uncovered, 1 â
€“ 2 minutes until reduced to about 1/4 cup. Whisk in cream and boil slowly,
stirring often, until thickened slightly. Return turkey to skillet and heat 1 – 2
minutes, stirring occasionally over low heat. Sprinkle with parsley and serve.
you will need
Ingredients
2 pounds turkey cutlets, cut 1/4 inch thick and pounded thin as for scaloppini
coarse salt
white pepper
1/2 cup unsifted flour
8 tablespoons unsalted butter
1/4 cup Dijon mustard
6 tablespoons dry white wine
2 cups heavy cream
freshly chopped parsley
Method
Cut turkey into pieces about 2 inches by 4 inches. Sprinkle both sides of each with
salt and pepper, then dredge in flour. Heat 4 tablespoons butter in a large heavy
skillet over moderately high heat until a bread cube will sizzle; lightly brown cutlets,
a few at a time, 1 – 2 minutes per side, adding butter as needed. Drain on paper
toweling and keep warm.
Combine mustard and wine, mix into skillet drippings, and simmer, uncovered, 1 â
€“ 2 minutes until reduced to about 1/4 cup. Whisk in cream and boil slowly,
stirring often, until thickened slightly. Return turkey to skillet and heat 1 – 2
minutes, stirring occasionally over low heat. Sprinkle with parsley and serve.
