Turkey/Chicken Cutlets in 15 Min | Christine Cushing

In this real time cooking video I make easy, 15 minute turkey scaloppini, all in one pan and completely on the stove top. There are no edits or cuts so you see the full recipe cooked to real time. This simple but tasty recipe can also be made with chicken scaloppini. I use sliced cremini mushrooms, a splash of vermouth or white wine with some shallots to create a 5 minute pan sauce that is the perfect 15 minute weeknight dinner. FULL RECIPE BELLOW
RECIPE: TURKEY/CHICKEN SCALOPPINI IN 15 MIN
Ingredients:
4 Turkey or Chicken scaloppini - very thinly pounded about 1/8 " about 3 oz 90 gm each.
All purpose flour for dredging
salt and pepper to taste
1 tsp. chopped sage and thyme
1 Tbsp. olive oil (15 ml)
1-2 Tbsp. butter ( 15-25 ml)
1 tsp. Worchestershire sauce (5 ml)
1 shallot or onion, chopped
1/4 cup vermouth or white wine (50 ml)
2 cremini mushrooms, thinly sliced
1/2 cup chicken or turkey stock (125 ml)
2 pitted prunes, chopped
1 tsp. Dijon Mustard
Season turkey and dredge in flour.
In a large skillet heat 1 Tbsp. butter and olive oil until hot and lay cutlets into pan , away from you . You may have to do 2 at a time, depending on size of your pan. Sprinkle with chopped herbs and cook 2 minutes per side until golden. Remove to a plate and reserve.
Return pan to heat and add a bit more butter and the chopped shallots. Saute on medium high setting for 2 minute , until golden. Deglaze with vermouth or wine. Reduce slightly and add the sliced mushrooms. Saute until golden for 1 -2 minutes and reduce temperature if pan is too dry.
Add the stock, chopped prunes and simmer uncovered for 2-3 minutes until sauce is slightly thickened. Add the mustard and stir to blend.
Return the cutlets to pan and immerse in sauce to finish cooking and absorb sauce.
IMPORTANT: If the turkey or chicken cutlets are not super thin like in video, just finish cooking them longer in sauce until no longer pink in middle
Serves 2
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