Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
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Appears in Cook's Illustrated March/April 2001
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry one? Among other things, a savory pan sauce.
WHY THIS RECIPE WORKS
If turkey cutlets are incorrectly cooked, they will be dry and flavorless. To combat this result in our turkey cutlet recipe, we purchased cutlets of uniform thickness. We sautéed the uncoated cutlets in a preheated skillet with olive oil, ...
