Turkey Cutlets with Sherry and Almonds
Total time: 15 minutes
Much more economical than the traditional veal cutlets, breaded turkey with a light sherry and almond sauce is an impressive, but simple dish.
- 2 - 4 turkey cutlets, depending on size, 12oz total (360gr)
- 2 tbs flour
- 1/4 cup (1oz, 30gr) slivered or roughly chopped almonds
- 1/4 cup (2oz, 60ml) chicken stock
- 1/4 cup (2oz, 60ml) sherry
- 1 tbs olive oil
- 1 tbs butter
- 2 tsp cornstarch dissolved in 1 tbs chicken stock
- Put flour in flattish dish.
- Dredge turkey breasts in flour, coating both sides.
- Heat oil in a large nonstick skillet. Sauté turkey cutlets over medium-high heat, until golden brown, turning once, 2 - 3 minutes per side.
- Remove and keep warm.
- Add butter to pan and heat. Add almonds and sauté until toasted, about 5 minutes.
- Add sherry and chicken stock to pan to deglaze.
- Dissolve cornstarch in stock.
- When sherry/stock is simmering add cornstarch, stirring until thickened.
- Briefly return cutlets to pan to heat through.
- To serve, put turkey cutlets on small platter and spoon sauce over the top.