Light Sautéed Turkey Cutlets with a White Wine and Herb Pan Sauce

Name: Light Sautéed Turkey Cutlets with a White Wine and Herb Pan Sauce
Yield: Serves 4
Ingredients: 1/2 cup, unbleached all-purpose flour; 1 1/2 pounds, turkey cutlets, trimmed of excess fat, tenderloins removed, and sliced into cutlets (below); , Salt and ground black pepper; 2 tablespoons, vegetable oil; 1 , medium shallot, minced (about 3 tablespoons); , Salt; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1/2 cup, dry white wine or vermouth; 1 1/2 cups, low-sodium chicken broth; 2 tablespoons, whole milk; 1 teaspoon, cornstarch; 2 teaspoons, minced fresh parsley leaves; 2 teaspoons, minced fresh tarragon leaves; , Ground black pepper

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Main Courses

Turkey

Light

Sautéed cutlets are healthy, flavorful, but easy to overcook.

SERVES4

WHY THIS RECIPE WORKS

While experimenting with our light sautéed turkey cutlets recipe, we quickly realized that the cutlets, which are about half as thick as breasts, cooked too quickly to achieve a golden crust on both sides. Increasing the heat to medium-high...

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