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Turkey Cutlets With Dijon-Cider Sauce

main dishes, turkey

3 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
--plus more to taste
1/2 teaspoon freshly ground black pepper
--plus more to taste
1 pinch cayenne pepper
1 pound turkey cutlets
3 teaspoons olive oil
1 large shallot; minced
1 cup apple cider
--or unsweetened apple juice
2 tablespoons dijon mustard

1. In a shallow pan, combine flour, thyme, majoram, 1/2 teaspoon salt, 1/2 teaspoon pepper and cayenne. Dredge turkey lightly in flour mixture. Discard any remaining flour mixture.

2. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Saute remaining turkey in another 1 teaspoon oil; add to previous batch.

3. Add remaining 1 teaspoon oil to the skillet. Add shallot and cook, stirring, until softened, about 1 minute. Add cider (or juice) and mustard. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 minutes. Stir in any accumulated juices from the turkey. Season with salt and pepper.

4. Arrange turkey on plates and spoon sauce over. Serve immediately.


220 calories per serving; 27 grams protein; 6 grams fat (1.4 grams saturated fat); 13 grams carbohydrate; 340 mg sodium; 59 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 4 servings

Preparation Time: 0:00

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