Turkey Cutlets with Rosemary and Shallots
The intense flavor of rosemary pairs well with the hearty taste of turkey. Add herbs to the pan after the turkey is seared to make a quick sauce.
- Total Time:
Source: Everyday Food, December 2009
- 1 boneless turkey-breast half, sliced on the diagonal into 8 cutlets
- 2 tablespoons extra-virgin olive oil, plus more as needed
- Coarse salt and ground pepper
- 4 shallots, quartered lengthwise
- 5 sprigs rosemary (1 1/2 inches each)
- 3/4 cup low-sodium chicken broth
- 1 tablespoon cold unsalted butter, cut into pieces
One at a time, place turkey cutlets between two sheets plastic wrap. Using a meat mallet or heavy skillet, pound cutlets to a 1/4-inch thickness. In a large skillet, heat 1 tablespoon oil over medium-high. Season turkey with salt and pepper. In batches, cook turkey until cooked through, 1 to 2 minutes per side (add up to 1 tablespoon oil if needed, reducing heat to medium if skillet becomes too dark). Transfer turkey to a plate.
Add 1 tablespoon oil and shallots to skillet; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, about 4 minutes. Add wine and rosemary and cook until syrupy, about 3 minutes. Add broth and cook until reduced by half, about 2 minutes. Return turkey to skillet and cook until warmed through, about 1 minute. Remove from heat and stir in butter; season with salt and pepper.