"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Monday, January 9, 2012

Turkey Cutlets in an Anchovy Butter Sauce

The anchovy paste really "kicks this one up a notch".  It adds a depth and dimension of flavor to the turkey, which let's face it, is not one of the most flavorful birds.  Serve this with a good helping of steamed fresh green beans and you're off to the races.  Enjoy!

1/2 C. all purpose flour
2# turkey breast
3 Tbsp. olive oil
1 large shallot, minced
1 C. dry white wine
2 tsp. anchovy paste (if you can't find, just finely mince some fillets)
3 Tbsp. unsalted butter
2 Tbsp. chopped chives

Cut turkey across the breast into 1" thick sliced.  Between two sheets of plastic wrap pound each piece of turkey with kitchen mallet (bottom of a small saute pan works great too) until 1/3" thickness.  Reserve cutlets to the side.

Stir together flour and 1/2 tsp. each of salt and pepper.  Pat cutlets dry, dredge in flour and shake off excess.  Heat oil in a large heavy skillet over med-high heat until shimmering.  Saute turkey in batches, turning once until golden brown on each side and cooked through, about 4 minutes per batch.   Transfer to a new plate and keep warm, loosely covered with foil.

In the same pan add remaining oil and brown the shallots, stirring often, about 2 minutes.  Add wine and bring to the boil, stirring and scrapping up the brown bits on the bottom of the pan, reduce liquid to 1/3 cup volume.  Remove from the heat and whisk in anchovy paste, butter, and chives until completely incorporated.  Return cutlets to the pan with any juices from the plate and turn to coat.  Serve on a warm plate and enjoy!

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