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Turkey Cutlets in Mustard Cream Sauce
Two decades ago, a good friend first introduced us to turkey cutlets, thin slices of
breast meat which she insisted could be substituted into any recipe calling for veal
scallops. We haven't yet found an exception to this rule.
The recipe which follows was one of the first we tried from The Silver Palate Cookbook
and one of our first experiments with turkey cutlets. It remains a favorite, for all the best reasons:
easy to prepare, wonderful to eat, and a delight to look at.
| 1 1/2 lb. turkey cutlets |
salt and freshly ground pepper black to taste |
| 4 T. butter |
2 T. vegetable oil |
| 3 scallions, chopped |
1/3 c. dry white wine |
| 1/3 c. Dijon mustard (seedy mustards are a great variation) |
1/2 c. heavy cream (or sour cream or a mix of the two) |
| 1 large ripe tomato, seeded and chopped |
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- Using a sturdy workspace, a small cast-iron skillet, and waxed paper above and below
the cutlet, pound each with gusto. Pounding should nearly double a cutlet's surface area.
Set the meat aside and season with the salt and pepper.
- Heat the butter and oil together in a large skillet. Add the scallions and cook them over
low heat for 5 minutes. (Do not brown.)
- Turn up the heat, and begin cooking the turkey, a few cutlets at a time. Allow 2 minutes
per side. As they finish, set them into a warm platter. If necessary, add more butter.
- When the last cutlet has cooked and been removed, add the wine to the skillet.
Scrape the pan gently as the wine boils and reduces to a few tablespoons of thick syrup.
Whisk in the mustard and cream. Allow to simmer for 2 minutes.
- If you aren't ready to serve immediately, return the cutlets to the pan.
Otherwise--and much to be preferred--arrange the cutlets on a serving platter and ladle the
sauce over them. Garnish with the chopped tomato, and serve.
6 servings
Source: The Silver Palate Cookbook
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