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Tuesday, September 1, 2015
Turkey Cutlets with Balsamic Pears (or Apples)
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
This tasty dish will remind you of autumn. We loved the sweet fruity taste of the apples (or pears) with the mustardy-vinegary flavors. Buy a whole boneless, skinless turkey breast when it’s on sale and make your own cutlets by slicing the breast into ½-inch thick slices (crossways) and then pound them out a bit. Freeze the cutlets by separating them with a square of parchment paper, placing them in plastic freezer bags and then marking the bag with its contents. Thaw the cutlets in the fridge.
4 turkey cutlets (about 1 pound total), patted dry
Coarse salt and ground pepper
3 Tablespoons unsalted butter (divided)
3 large shallots, thinly sliced (about 1 cup)
3 garlic cloves, minced
2 teaspoons chopped fresh or dried thyme leaves
½ -¾ cup low-sodium chicken broth (Next time I make this, I’ll use ½ cup broth since ¾ cup seemed a bit much to me.)
2 Tablespoons balsamic vinegar
2 teaspoons grainy mustard
2 Bosc pears, cored and sliced into thin wedges (Apples will also work. I used 2 Pink Lady apples.)
Season turkey with salt and pepper. In a large skillet, heat 1 Tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes. Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.