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Tur: Turkey Cutlets w/ Cider-Dijon Sauce

Source of Recipe

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Turkey Cutlets w/ Cider-Dijon Sauce

Diabeticgourmet.com – e-mail
Adapted from The Eating Well Diabetes Cookbook
Yield: 4 servings

Ingredients:
- 3 tablespoons instant or all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground pepper, plus more to taste
- Pinch of cayenne pepper
- 1 pound turkey cutlets
- 3 teaspoons extra-virgin olive oil, divided
- 1 large shallot, minced
- 1 cup apple cider or unsweetened apple juice
- 2 tablespoons Dijon mustard

Directions:
Combine flour, thyme, marjoram, salt, pepper and cayenne in a shallow pan. Dredge turkey lightly in the flour mixture, shaking off excess. (Discard any leftover flour.)

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side.

Transfer to a plate and tent with foil to keep warm. Saute the remaining turkey in another 1 teaspoon oil; add to the previous batch.

Add the remaining 1 teaspoon oil to the pan. 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. Divide turkey among 4 plates and spoon sauce over. Serve immediately.

1/4 of recipe equals: Calories: 268 ; Protein: 29 g ; Fat: 11 g ; Sodium: 350 mg; Cholesterol: 45 mg ; Dietary Fiber: 0 g ++++ Exchanges: 1 Other Carbohydrate, 4 Lean Meat