Tuesday, March 25, 2008

Turkey Cutlets With Caper Pan Sauce

In German supermarkets schnitzel cuts (thin pieces of turkey, beef, veal, or pork) are common. I love the turkey schnitzel for this dish since it cooks in a flash. If you can’t find schnitzel cuts, turkey or chicken breast filets pounded thin will also work.

• Four turkey cutlets
• ½ cup flour
• 1 tablespoon olive oil
• 1 small onion finely diced
• ½ tablespoon anchovy paste
• ¼ cup sherry
• ½ cup chicken stock
• ½ tablespoon butter
• 2 tablespoons capers
• Salt and pepper

Lightly coat turkey cutlets in flour. Cook turkey in olive oil in a hot sauté pan on one side until it releases easily from the pan and is lightly browned, approximately three minuets. Cook on the second side for another two minutes. Remove cutlets from the pan and set aside.

Add onions and cook until translucent. Mix in anchovy paste then deglaze the pan with the sherry, scraping all of the browned bits from the bottom of the pan. When the sherry is almost evaporated, add the chicken stock. Bring stock to a boil, then lower the heat and allow the stock to reduce by half. Pour any juice that has collected on the plate with the turkey into the pan. Whisk in butter and then add the capers. Pour sauce over the cutlets and serve.

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