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Balsamic-Brown Sugar Glazed Turkey Cutlets Recipe

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Ingredients

Adjust Servings:
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 lbs turkey cutlets
1 tablespoon olive oil
1/4 cup minced shallot
2/3 cup dry red wine
2/3 cup reduced-sodium fat-free chicken broth
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 teaspoon salt

Nutritional information

336.5
Calories
55 g
Calories From Fat
6.2 g
Total Fat
1.3 g
Saturated Fat
102.2 mg
Cholesterol
552.1 mg
Sodium
18.6 g
Carbs
0.4 g
Dietary Fiber
9.3 g
Sugars
41.3 g
Protein
255g
Serving Size

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Balsamic-Brown Sugar Glazed Turkey Cutlets Recipe

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    Cuisine:

    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.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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