A few years ago, I was offered plain turkey cutlets at a dinner. (The bland poultry was less-than impressive!) After giving them a second try, however, this time dressing them up with this delicious sauce, I discovered that they can easily make a satisfying entree.
Here’s what you’ll need:
On a large plate, mix the flour and pepper. “Dunk” the cutlets in this mixture until they are covered completely with the flour and pepper mix. Heat the olive oil over medium heat in a large pan. Add the cutlets, cooking each side for about 3 minutes. Next, move the cutlets to a plate, and stir the garlic into the hot pan, sautéing it for 2 minutes. Then, add the wine and chicken broth. Cook on medium for about 4 minutes; some of the wine and broth will evaporate. Add the rosemary and salt to the pan. Put the 4 cutlets back into the pan, and cover them with the sauce. Reduce heat, cover, and simmer until the meat reaches an internal temperature of 165 degrees (usually in 2-4 minutes.) Place the cutlets on clean serving dishes, cover with sauce, and top with parsley. Enjoy! For extra flavor, consider adding 8 ounces of sliced mushrooms or 1/2 cup of sliced scallions to the pan when you add the garlic.
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