Monday, January 25, 2010

turkey cutlets with rosemary and shallots... 25 minutes

the goods:

1 boneless turkey breast half, sliced on the diagonal into 8 cutlets
2 tablespoons extra-virgin olive oil, plus more as needed
4 shallots, quartered lengthwise
1/2 cup dry white wine
5 sprigs rosemary (1 and 1/2 inches each)
3/4 cup chicken broth
1 tablespoon cold unsalted butter, cut into pieces

One at a time, place turkey cutlets between two sheets of plastic wrap. Using a metal mallet or heavy skillet, pound cutlets into 1/4-inch thickness. In a large skillet, heat 1 tablespoon oil over medium-high. Season turkey with salt and pepper. In batches, cook turkey until cooked through, 1 to 2 minutes per side (adding oil if needed). Transfer turkey to a plate.

Add 1 tablespoon oil and shallots to skillet; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, about 4 minutes.

Add wine and rosemary and cook until syrupy, about 3 minutes. Add broth and cook until reduced by half, about 2 minutes.

Return turkey to skillet and cook until warmed through, about 1 minute. Remove from heat and stir in butter; season with salt and pepper.

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