Monday, March 2, 2009

pan-seared turkey cutlets... 45 minutes

the goods:

1 boneless, skinless turkey breast half
2 tablespoons olive oil
2 cups dry white wine
1/4 cup Dijon mustard
1/4 cup chopped fresh flat-leaf parsley

Cut turkey, skinned side down; into cutlets. Cover with plastic wrap, and lightly pound cutlets with a meat mallet until 1/4 inch thick. Season with salt and pepper.

In a large skillet, heat 1 tablespoon olive oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add more oil as needed). Transfer to a plate, loosely cover with foil.

Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

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