I’ve never done much with turkey except assist with the traditional Thanksgiving Turkey each year. But in trying to be healthier for the new year ahead, I decided to buy some different turkey cuts and learn how to cook them. I bought 2 turkey cutlets yesterday so I was able to skip step 1 below…yea to shorter prep time!! This recipe didn’t involve breading, which I feel makes this one a little healthier, although I’m sure I’ll be trying one of the breaded versions in the future.

©EverydayCookingAdventures 2012

Well the recipe was certainly quick and simple but I didn’t let the wine simmer long enough so the finished sauce was a little too alcoholic-tasting. Next time I’d just let the wine go a few more minutes (maybe more like 10). Otherwise, we both enjoyed the meal. I made some simple sliced sweet potato with crushed garlic, olive oil, and salt & pepper, roasted in a 400ºF oven for 25 minutes. Here’s my turkey and sweet potatoes: +Martha Stewart

Pan-Seared Turkey Cutlets with White Wine Sauce ©EverydayCookingAdventures 2012

Pan-Seared Turkey Cutlets with Wine Sauce

Martha Stewart’s Everyday Food, January 2009

Total Time: 45 minutes
Yield: Serves 4

Ingredients

• 1 small boneless, skinless turkey breast half (about 2 pounds)
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 2 cups dry white wine, such as Sauvignon Blanc
• 1/4 cup Dijon mustard
• 1/4 cup chopped fresh parsley

Directions
1. Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.

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

3. 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.

4. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Cook’s Note: To make slicing easier, freeze the meat for 20 minutes. Then, use a knife with a long, thin blade to slice the turkey breast on the diagonal into wide cutlets, and pound to desired thinness.