Ingredients Jump to Instructions ↓

  1. For Cutlets:

  2. 2 Tablespoons butter AND 1 Tablespoon oil

  3. 1 boneless, skinless turkey breast half (about 1-1/2 pounds), cut into 6 (1-inch-thick) cutlets OR 6 precut cutlets

  4. Salt and pepper to taste

  5. 1/4 cup all-purpose flour on pie plate or shallow pan

  6. For Sauce:

  7. 1/2 cup canned low-sodium chicken broth

  8. 2 Tablespoons coarse-grained mustard

  9. 2 Tablespoons heavy cream

Instructions Jump to Ingredients ↑

  1. Heat butter and oil in 11- to 12-inch skillet over low heat. While pan is heating, sprinkle turkey cutlets on both sides with salt and pepper, then dredge with flour.

  2. A couple of minutes before sauteing, increase heat to medium-high. When butter stops foaming and starts to smell nutty brown, arrange cutlets in skillet. Cook, turning only once, until they are a rich golden brown, about 3 to 4 minutes per side. Remove from skillet.

  3. Place broth and mustard in hot skillet. Reduce on high heat to 1/4 cup, scraping up brown bits at bottom of pan. Tilt skillet and whisk in cream. Spoon sauce over cutlets and serve.

  4. Yield: 4 servings Nutritional information (per serving): 282 calories, 31.7 grams protein, 7.1 grams carbohydrates, 13.7 grams fat, 44 percent calories from fat, 109 milligrams cholesterol, 316 milligrams sodium Recipe Source: How to Cook Without a Book by Pam Anderson (Bantam Doubleday Dell Pub)

  5. Reprinted with permission.


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