Turkey Cutlets With Balsamic-Brown Sugar Sauce

"I think this recipe would work with thin chicken cutlets as well or maybe even pork."
 
Download
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by Anne K-E photo by Anne K-E
photo by justcallmetoni photo by justcallmetoni
Ready In:
35mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
  • Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
  • Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
  • Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
  • Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very nice flavor but I would recommend that if you are not serving right away to keep the sauce on the side. The cutlets have such a nice crisp coat and when they sit in the sauce they tend to get a little soggy. Thanks for the post.
     
  2. A hit! We will definitely be having this often. The sauce is just right blend of sweet and savory and looks luscious. All of which also means it would be a nice company dish. The only change I made was using Truvia blend brown sugar and whatever leftover wine was in the refrigerator. Served it with homemade cranberry sauce (Commanders Palace cookbook) and my mother-in-law’s rice pudding recipe. Almost Thanksgiving! Next time Brussel sprouts or green beans. Thanks for a great addition you our recipe book.
     
    • Review photo by Anne K-E
  3. Kinda sweet. Kinda tangy. Hubby and I really enjoyed this. I served it with corn on the cob and it worked well together.
     
  4. I usually only like to eat dark meat, and for some reason, when I picked this up a package of turkey cutlets at the supermarket, I didn't realize it was white meat. I've actually made this recipe a few times before, and it was only this time that I realized it's white meat! lol! I mean this recipe is just FABULOUS. It's so juicy and the spices are just heavenly. I ate half a leftover serving of this with a doctored-up cabbage in a skillet recipe, because I'm on a diet. The combination was utter heaven. My DH and I always fight over this, so it goes quickly. Thanks for an amazing recipe!!
     
  5. I used cranberry juice instead of red wine. It was delicious!
     
Advertisement

Tweaks

  1. I used cranberry juice instead of red wine. It was delicious!
     
  2. Great dish! I coated the turkey cutlets with Almond meal instead of the flour. Didn't change anything else. My husband cleaned his plate and told me how great my dinner was. This is a dish I will definitely make again.
     
  3. Almost any dish with thyme and balsamic vinegar has me won over from the start, so it was not a big surpise that I was delighted with this entree. As suggested, I made mine with chicken cutlets and found it to be a wonderful twist on the classic balsamic chicken. The brown sugar and shallots render a really nice contrast to the tartness of the balsamic. I cooked my chicken with cooking spray, omitting the oil all together and replace the initial use of flour with a little arrowroot at the end. The sauce comes out rich and full bodied and yummy and next time I will double to have enough to drizzle over some rice or couscous, Thank you to my PAC baby!
     

RECIPE SUBMITTED BY

<IMG SRC =http://www.xmission.com/~emailbox/lines/rulepaws.gif> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes