Turkey Cutlets in Anchovy-Butter Sauce

Turkey Cutlets in Anchovy-Butter Sauce
Turkey Cutlets in Anchovy-Butter Sauce

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 1/3 cup all-purpose flour

  • 1 1/2 pounds turkey cutlets

  • 3 tablespoons olive oil

  • 1 large shallot, finely chopped

  • 1 cup dry white wine

  • 2 teaspoons anchovy paste

  • 3 tablespoons unsalted butter

  • 2 tablespoons chopped chives

Directions

Stir together flour and 1/2 teaspoon each of salt and pepper on a plate. Pat cutlets dry, then dredge in flour, shaking off excess. Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté turkey in 2 batches, turning once, until golden and cooked through, 3 to 4 minutes per batch. Transfer to a plate and keep warm, loosely covered with foil. Brown shallot in fat remaining in skillet, stirring frequently, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until reduced to about 1/3 cup, about 3 minutes. Remove from heat and whisk in anchovy paste, butter, and chives until incorporated. Return cutlets to skillet with any juices from plate and turn to coat.

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