I borrowed this recipe from Santa Cruz organic but I left cayenne pepper out and added apple chunks. Now, tat’s my sauce! This menu is delicious!
strong>Preparation time 10 minutes .. Baking 20 minutes
INGREDIENTS .. 4 pers
- 1 kg turkey cutlets
- 3 Tbsp all purpose flour
- 1/2 tsp dried thyme
- 3 Tbsp butter, divided
- 1/4 cup finely chopped shallots
- 1 cup apple juice
- 1 jonagold apple, in little slices
- 1 semi sweet apple, in little chunks
- 2 Tbsp Dijon mustard
- 1 tsp finely chopped flat leaf parsley, for garnish
- sqlt & pepper
Combine flour, thyme, salt and pepper in shallow bowl. Dredge cutlets in flour mixture. Shake off excess flour.
Melt 2 tablespoons butter in large skillet over medium-high heat. Saute cutlets until golden brown on both sides, about 3 to 4 minutes per side. Transfer to plate. Tent with foil.
Melt remaining tablespoon butter in skillet over medium heat. Saute shallot until softened, about 1 minute and add apple slices to it. Add apple juice and mustard to skillet. Increase heat to medium-high. Bring sauce to boil. Simmer, cooking until sauce begins to thicken, about 4 minutes. Return turkey to skillet with accumulated juices. Season to taste with salt and pepper.
Garnish with fresh parsley and serve with boiled rice and cider.
Enjoy your meal!
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