SERVES 4
TOTAL TIME: 40 minutes
You can substitute chicken cutlets for the turkey cutlets.
|
½ |
cup plus 1 tablespoon all-purpose flour |
|
8 |
(4-ounce) turkey cutlets, ¼ inch thick, trimmed |
|
Salt and pepper |
|
|
¼ |
cup vegetable oil |
|
2 |
shallots, sliced thin |
|
1 |
garlic clove, minced |
|
1 |
teaspoon minced fresh thyme |
|
¾ |
cup red wine |
|
½ |
cup low-sodium chicken broth |
|
½ |
cup dried cranberries |
|
1 |
teaspoon honey |
1. Adjust oven rack to middle position and heat oven to 200 degrees. Spread ½ cup flour in shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in flour.
2. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of cutlets lightly on both sides, about 5 minutes; transfer to platter and keep warm in oven. Repeat with 1 tablespoon oil and remaining cutlets; transfer to platter.
3. Add remaining 2 tablespoons oil and shallots to now-empty skillet and cook over medium heat until shallots are softened, about 2 minutes. Stir in remaining 1 tablespoon flour, garlic, and thyme and cook for 1 minute. Slowly whisk in wine, broth, cranberries, and honey, scraping up any browned bits and smoothing out any lumps.
4. Bring to simmer and cook until sauce has reduced to 1 cup, about 3 minutes. Stir in any accumulated turkey juices and season with salt and pepper to taste. Serve cutlets with sauce.
VARIATION
TURKEY CUTLETS WITH CRANBERRIES AND APPLE
Omit honey. Add ½ Granny Smith apple, peeled and chopped small, to skillet with shallots. Substitute ¾ cup apple juice and 1 tablespoon cider vinegar for wine.