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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Recipe Information
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
Instructions
Season the turkey cutlets on both sides with salt and black pepper.
Dredge the seasoned cutlets in flour, ensuring they are coated evenly. Shake off any excess flour.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
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.
In the same skillet, add the remaining 1 tablespoon of butter and the chopped shallots. Sauté for 1-2 minutes until softened and aromatic.
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.
Add the chicken broth and tarragon to the skillet. Let the sauce simmer for another 3-4 minutes to thicken slightly.
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.
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
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
