Turkey Cutlets In Anchovy-Butter Sauce
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
58
Spice
42
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
All-Purpose Flour680 g
Turkey (cutlets)3 tbsps
Olive Oil1 large
Shallot (finely chopped)1 cup
White Wine (dry)2 tsps
Anchovy Paste3 tbsps
Unsalted Butter2 tbsps
Chives (chopped)Directions:
1
Stir together flour and 1/2 teaspoon each of salt and pepper on a plate
2
Pat cutlets dry, then dredge in flour, shaking off excess
3
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
4
Transfer to a plate and keep warm, loosely covered with foil
5
Brown shallot in fat remaining in skillet, stirring frequently, about 2 minutes
6
Add wine and boil, stirring and scraping up brown bits, until reduced to about 1/3 cup, about 3 minutes
7
Remove from heat and whisk in anchovy paste, butter, and chives until incorporated
8
Return cutlets to skillet with any juices from plate and turn to coat
9
Stir together flour and 1/2 teaspoon each of salt and pepper on a plate
10
Pat cutlets dry, then dredge in flour, shaking off excess
11
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
12
Transfer to a plate and keep warm, loosely covered with foil
13
Brown shallot in fat remaining in skillet, stirring frequently, about 2 minutes
14
Add wine and boil, stirring and scraping up brown bits, until reduced to about 1/3 cup, about 3 minutes
15
Remove from heat and whisk in anchovy paste, butter, and chives until incorporated
16
Return cutlets to skillet with any juices from plate and turn to coat