Ingredients

The following ingredients have 6 Servings
  • 6 thin turkey cutlets (about 1 1/4 pounds) ((See Note 1))
  • 1/2 teaspoon dried crushed rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 6 teaspoons olive oil (divided)
  • 4 garlic cloves (minced)
  • 1/3 cup dry white wine ((See Note 2))
  • 1/3 cup chicken broth
  • 2 tablespoons minced flat-leaf parsley
  • Salt and pepper (to taste)

Instruction

  • Place the turkey cutlets in a shallow dish or bowl.
  • In a small bowl, stir together the rosemary, sage, paprika, salt and pepper. Add 1 tablespoon plus 2 teaspoons olive oil. Stir to combine.
  • Pour the olive oil mixture over the turkey cutlets. Toss with tongs to coat both sides of the cutlets.
  • Heat a large nonstick or ceramic skillet over medium-high heat. Be sure that the skillet is good and hot. Lightly coat with olive oil spray. (Regular cooking spray at high heat turns dark, which affects the sauce.)
  • Add the cutlets in a single layer. If there isn’t enough room, cook in two batches.
  • Cook for 2 minutes, turn the cutlets over and cook until they are just cooked through, about 1 more minute. Take care not to overcook.
  • Transfer the turkey cutlets to a plate. Tent with foil to keep warm.
  • Reduce the heat to medium. Pour the remaining 1 teaspoon olive oil into the middle of the skillet. Add the garlic to the oil. Cook, stirring constantly, for 1 minute.
  • Carefully add the wine and chicken broth. While bring the mixture to a simmer, use a wooden spoon or spatula to scrape any browned bits from the bottom of the skillet (extra flavor!)
  • Simmer until the sauce volume reduces by half, 4 to 5 minutes. Stir in the parsley. Season to taste with salt and pepper.
  • Add the cooked turkey cutlets to the pan, along with any accumulated juices. Spoon the sauce over the cutlets. Serve.