Turkey Cutlets with Tarragon and Wine
Elevate your weeknight dinner with these elegant Turkey Cutlets with Tarragon and Wine, a quick and flavorful dish that’s sure to impress. This recipe features tender turkey cutlets lightly dredged in flour and pan-seared to golden perfection, then bathed in a silky sauce infused with dry white wine, aromatic shallots, and fresh tarragon. A splash of lemon juice adds a bright, zesty finish, perfectly complementing the herbaceous and savory notes. With a total cook time of just 30 minutes, this restaurant-quality meal is perfect for busy evenings or special occasions. Serve these juicy cutlets with creamy mashed potatoes, steamed rice, or a crisp green salad to soak up every drop of the luscious sauce. Whether for a cozy family meal or a dinner party centerpiece, this tarragon-infused turkey recipe is a guaranteed crowd-pleaser.
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Ingredients
- 4 pieces Turkey cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely chopped
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 1 tablespoon Fresh tarragon, chopped
- 1 teaspoon Fresh lemon juice
Directions
Step 1
Season the turkey cutlets on both sides with salt and black pepper.
Step 2
Dredge the seasoned cutlets in flour, ensuring they are coated evenly. Shake off any excess flour.
Step 3
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Step 4
Add the cutlets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet and set aside, covering them lightly with foil to keep warm.
Step 5
In the same skillet, add the remaining 1 tablespoon of butter and the chopped shallots. Sauté for 1-2 minutes until softened and aromatic.
Step 6
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by half.
Step 7
Add the chicken broth and tarragon to the skillet. Let the sauce simmer for another 3-4 minutes to thicken slightly.
Step 8
Stir in the lemon juice, then return the turkey cutlets to the skillet. Spoon the sauce over the cutlets and cook for 1-2 minutes to reheat.
Step 9
Serve the turkey cutlets hot, topped with the tarragon-wine sauce. Pair with mashed potatoes, rice, or a fresh green salad for a complete meal.
Nutrition Facts
| Serving size | (783.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1341.1 |
| Total Fat 58.9g | 0% |
| Saturated Fat 20.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 342mg | 0% |
| Sodium 2852.3mg | 0% |
| Total Carbohydrate 54.2g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 2.7g | |
| Protein 129.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 119.8mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 1811.6mg | 0% |
Source of Calories