Ingredients
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1/4
-
1
-
1/2
-
1/2
-
1 1/2
-
1
-
1/4
-
2/3
-
2/3
-
1/4
-
-
-
-
-
Directions
Turkey Cutlets With Balsamic-Brown Sugar Sauce, I think this recipe would work with thin chicken cutlets as well or maybe even pork., A hit! We will definitely be having this often. The sauce is just right blend of sweet and savory and looks luscious. All of which also means it would be a nice company dish. The only change I made was using Truvia blend brown sugar and whatever leftover wine was in the refrigerator. Served it with homemade cranberry sauce Commanders Palace cookbook and my mother-in-laws rice pudding recipe. Almost Thanksgiving! Next time Brussel sprouts or green beans. Thanks for a great addition you our recipe book., Very nice flavor but I would recommend that if you are not serving right away to keep the sauce on the side. The cutlets have such a nice crisp coat and when they sit in the sauce they tend to get a little soggy. Thanks for the post.
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Steps
|
1
Done
|
Combine First Four Ingredients in a Shallow Dish, Stir Well. Dredge Turkey Cutlets in Flour Mixture. |
|
2
Done
|
Heat Oil in a Large Nonstick Skillet Over Medium-High Heat. Add Cutlets and Cook 3 Minutes on Each Side or Until Done. Remove Cutlets from Pan, Set Aside, and Keep Warm. Reduce Heat to Warm. |
|
3
Done
|
Add Shallots to Pan and Saute For 1 Minute. Stir in Wine and Broth, Scraping Pan to Loosen Brown Bits. Bring to Boil, Reduce Heat and Cook 5 Minutes. |
|
4
Done
|
Add Balsamic Vinegar, Sugar, and 1/4 Teaspoon Salt; Bring to a Boil. |
|
5
Done
|
Reduce Heat and Simmer 5 Minutes. Return Cutlets to the Pan to Warm Through. Serve Sauce With Cutlets. |
