Our richly-flavored pan sauce made with sherry, shallots, Dijon mustard and cream transforms quick-cooking turkey cutlets into a company-worthy main course in less than half-an-hour.
Turkey Cutlets With Sherry Cream Sauce
- 1-1/4 lbs turkey cutlets, or chicken cutlets
- 1/3 cup flour
- 1 teaspoon salt
- Freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium shallot, very finely chopped
- 6 tablespoons medium dry sherry
- 2 teaspoons Dijon-style mustard
- 3 tablespoons heavy cream
- Place the turkey cutlets between two sheets of plastic wrap and gently pound to a thickness of 1/4-inch.
- Combine the flour, salt, a few grinds of black pepper, onion powder and paprika on a plate. Lightly dredge the turkey cutlets in the flour mixture, shake off the excess and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the cutlets in a single layer and cook until golden brown, about 1-1/2 minutes per side. Transfer to a plate and set aside.
- Add the butter to the skillet along with the chopped shallot. Sauté for 2 minutes, then deglaze the pan with the sherry, scraping up any browned bits that may have accumulated on the bottom.
- Allow to simmer for 1-1/2 minutes, then, working in batches, return the turkey cutlets to the pan, turning them once to glaze them lightly with the sherry and immediately transfer them back to the serving plate.
- Add the mustard and cream to the sherry mixture and whisk until the sauce is smooth and creamy. Spoon it over the cutlets and sprinkle them with a dusting of paprika if desired. Serve immediately.