Turkey Cutlets with Cider-Dijon Sauce

Turkey Cutlets with Cider-Dijon Sauce

This terrific recipe illustrates the basic principles of a sauté: First dredge the cutlets in flour so they brown beautifully, then cook them quickly in a hot skillet. Finally, splash one or more flavorful liquids (such as wine, broth or, here, cider) into the pan to create an instant sauce.

From EatingWell: November 1997, The EatingWell Diabetes Cookbook (2005)
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes


  1. 3 tablespoons instant or all-purpose flour
  2. 1/2 teaspoon dried thyme
  3. 1/2 teaspoon dried marjoram
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon freshly ground pepper, plus more to taste
  6. Pinch of cayenne pepper
  7. 1 pound turkey cutlets
  8. 3 teaspoons extra-virgin olive oil, divided
  9. 1 large shallot, minced
  10. 1 cup apple cider, or unsweetened apple juice
  11. 2 tablespoons Dijon mustard


  1. 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.)
  2. 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. Sauté the remaining turkey in another 1 teaspoon oil; add to the previous batch.
  3. 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.

Tips & Notes


Nutrition Per Serving: 268 calories; 11 g fat (1 g sat, 8 g mono); 45 mg cholesterol; 13 g carbohydrates; 29 g protein; 0 g fiber; 350 mg sodium; 26 mg potassium.

Nutrition Bonus: Iron (10% daily value).

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 4 lean meat