Turkey Cutlets in Anchovy-Butter Sauce
Tender turkey cutlets dredged in seasoned flour and pan-fried until golden, served with a rich sauce made from white wine, shallots, and anchovy butter. The chives add a fresh finish to this elegant dish.
Ingredients
- •⅓ cup all-purpose flour
- •1½ pounds turkey cutlets
- •3 tablespoons olive oil
- •1 large shallot
- •1 cup dry white wine
- •2 teaspoons anchovy paste
- •3 tablespoons unsalted butter
- •2 tablespoons chives
Cooking Instructions
- 1.
Stir together flour and 1/2 teaspoon each of salt and pepper on a plate. Pat cutlets dry, then dredge in flour, shaking off excess.
5 min
- 2.
Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté turkey in 2 batches, turning once, until golden and cooked through, 3 to 4 minutes per batch. Transfer to a plate and keep warm, loosely covered with foil.
8 min
- 3.
Brown shallot in fat remaining in skillet, stirring frequently, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until reduced to about 1/3 cup, about 3 minutes. Remove from heat and whisk in anchovy paste, butter, and chives until incorporated. Return cutlets to skillet with any juices from plate and turn to coat.
7 min
