Turkey cutlets with rosemary and shallots

By taniaf

can use chicken or pork tenderloin

Ingredients

• 1 boneless turkey breast half, sliced into 8 cutlets
• 2 tbsp olive oil
• salt and pepper
• 4 shallots, quartered
• 1/2 cup dry white wine
• 5 sprigs rosemary
• 3/4 cup chicken broth
• 1 tbsp butter, cut into pieces

Details

Servings 4

Preparation

Step 1

Pound out turkey cutlets between 2 pieces of plastic wrap, until 1/4 inch thick. In a large skillet, heat 1 tbsp oil over medium. Season turkey with salt and pepper. Cook turkey in batches, 1-2 minutes per side, in batches. Transfer to a plate. Add 1 tbsp oil to skillet, then add shallots. Season well. Cook, stirring often, until they begin to soften, about 4 minutes. Add wine and rosemary, cook 3 more minutes, until syrupy. Add broth and cook until reduced in half, 2 more minutes. Return turkey to skillet, cook 1 minute. Remove from heat and stir in butter, season.