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.

 Ingredients:

• 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

 Instructions:

• 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.