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Turkey Cutlets in Anchovy-Butter Sauce

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Turkey Cutlets in Anchovy-Butter Sauce

Turkey Cutlets in Anchovy-Butter Sauce

amanda

Equipment

  • - Electric Knife

  • - Digital Kitchen Scale

  • - Non-stick Skillet (12 inches)

  • - Saucepan with Lid

  • - Whisk

  • - Glass Cutting Board

  • - Mixing Bowls Set

  • - Silicone Spatula

  • - Measuring Spoons Set (Metric)

  • - Blender or Food Processor

  • - Oven-Safe Roasting Dish

Ingredients

  • 1/3 cup all-purpose flour

  • 1 1/2 pounds turkey cutlets

  • 3 tablespoons olive oil

  • 1 large shallot, finely chopped

  • 1 cup dry white wine

  • 2 teaspoons anchovy paste

  • 3 tablespoons unsalted butter

  • 2 tablespoons chopped chives

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
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