Sautéed turkey breast cutlets served with a sweet and tangy apple cider and Dijon pan sauce with shallots.

Turkey Cutlets Dijon

3 tablespoons all-purpose flour
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper
1 pound Honeysuckle White® Breast Cutlets
3 tablespoons olive oil - divided use
1 large shallot, minced
1 cup apple cider (or apple juice)
2 tablespoons Dijon mustard

1. In a shallow pan, combine flour and spices, dredge turkey cutlets lightly in flour mixture. Discard any remaining flour mixture.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 2 to 4 minutes per side. Transfer to a plate and cover with foil to keep warm. Sauté remaining turkey in another 1 tablespoon oil; add to previous batch. Keep warm.
3. Add remaining 1 tablespoon oil to the skillet. Add shallot and cook, stirring until softened, about 1 minute, add cider (or juice) and mustard. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 minutes. Stir in any accumulated juices from the turkey. Season with salt and pepper.
4. Arrange turkey on plate and spoon sauce over. Serve immediately.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.