Turkey Cutlets with Mustard Seeds

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 comes by way of Craig Claiborne, who credits it to Jean Troisgros.

1. Using a sturdy workspace, a small cast-iron skillet, and waxed paper or foil above and below the cutlet, pound each with gusto. Pounding should nearly double a cutlet's surface area. Brush both sides with the mustard and sprinkle both with the seeds.
   
   
2. Heat the butter in a large skillet until it is quite hot but not brown.
   
   
3. Cook the turkey, a few cutlets at a time. Allow 2 minutes per side. As they finish, set them into a warm platter.
   
   
4. When the last cutlet has cooked and been removed, add the water to the skillet. Scrape the pan gently as the water boils. When it reaches a rapid boil, pour the pan sauce over the cutlets.
   
   
5. Serve with hot, fresh tomato sauce.

4 servings   

Source: The Best of Craig Claiborne