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.
