Turkey Cutlets in Anchovy-Butter Sauce

Ingredients for Turkey Cutlets in Anchovy-Butter Sauce

• 40g plain flour

• 675g turkey cutlets

• 45ml olive oil

• 1 large shallot, finely chopped

• 240ml dry white wine

• 2 teaspoons anchovy paste

• 3 tablespoons unsalted butter

• 2 tablespoons chopped chives

How to make Turkey Cutlets in Anchovy-Butter Sauce

Stir together flour and 1/2 teaspoons each of salt and pepper on a plate. Pat cutlets dry, then dredge in flour, shaking off excess.

Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté turkey in 2 batches, turning once, until golden and cooked through, 3 to 4 minutes per batch. Transfer to a plate and keep warm, loosely covered with foil.

Brown shallot in fat remaining in skillet, stirring frequently, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until reduced to about 80ml , about 3 minutes. Remove from heat and whisk in anchovy paste, butter, and chives until incorporated. Return cutlets to skillet with any juices from plate and turn to coat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.