Turkey Cutlets Dijon Recipe

Honeysuckle White® turkey breast with aple cider, dijon mustard and shallot.

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 Strips 3 tablespoons olive oil, divided use 1 large shallot, minced 1 cup apple cider (or apple juice) 2 tablespoons Dijon mustard

In a shallow pan, combine flour and spices, dredge turkey lightly in flour mixture. Discard any remaining flour mixture.
In a large skillet, heat 1 tablespoon oil over med-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.
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.
Arrange turkey on plate and spoon sauce over. Serve immediately.

Makes 4 servings.

Nutrition Facts:
Serving size: 7.2ounce/203.0g
Calories per serving: 279
Calories from fat 105
Total fat: 12 g
Saturated fat: 2 g
Cholesterol: 70 mg
Sodium: 538 mg
Carbohydrate: 13 g
Fiber Carbs: 1 g
Sugar Carbs: 7 g
Protein: 29 g

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