Turkey Cutlets With Dijon Cider Sauce

Total Time
Prep 15 mins
Cook 15 mins

Ingredients Nutrition


  1. In a shallow pan, combine flour, thyme, marjoram, 1/2 tsp.
  2. salt, 1/2 tsp.
  3. pepper and cayenne.
  4. Dredge turkey lightly in flour mixture.
  5. Discard any remaining flour mixture.
  6. In a large skillet, heat 1 tsp.
  7. oil over med-high heat.
  8. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side.
  9. Transfer to a plate and tent with foil to keep warm.
  10. Saute remaining turkey in another 1 tsp.
  11. oil; add to previous batch.
  12. Add remaining 1 tsp.
  13. oil to the skillet.
  14. Add shallot and cook, stirring, until softened, about 1 minute.
  15. Add cider (or juice) and mustard.
  16. Bring to a boil, scraping up any browned bits.
  17. Cook until liquid is reduced by half, about 4 minutes.
  18. Stir in any accumulated juices from the turkey.
  19. Season with salt and pepper.
  20. Arrange turkey on plate and spoon sauce over.
  21. Serve immediately.


Most Helpful

I am giving this a four because I did not like this as much as my husband did. He would give it a 5, he raved about this dish all night and kept sneaking back into the fridge to eat the leftovers. It was very quick and easy to prepare.

geannine December 21, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a