Turkey Cutlets with Cider Sauce

Ingredients and Instructions

3 tablespoons instant flour (such as Wond ra)

½ teaspoon five-spice powder

½ teaspoon salt

½ teaspoon pepper

Pinch of cayenne pepper

One pound of turkey cutlets

3 teaspoons olive oil (divided)

One large minced shallot

1-cup apple cider or apple juice

2 tablespoons Dijon -style mustard

In a shallow pan, combine flour, five -spice powder, salt, black pepper and cayenne pepper. Coat turkey with

flour mixture.

In a large non -stick skillet, heat 1 -teaspoon oil over medium-high heat. Add half the turkey and cook one to

tow minutes per side or until gol den outside and no longer pink inside. Transfer to plate; cover with foil to

keep warm. Cook remaining turkey in another 1 -teaspoon oil; add to first batch. Reduce heat to medium; add

remaining oil to skillet. Add shallot and cook one to two minutes or until softened, stirring constantly. Add

cider or juice and mustard. Bring to a oil, scraping up browned bits. Cook four minutes or until liquid is r educed

by half. Stir in accumulated juices from turkey. Arrange turkey on plates, spoon sauce over and serve

immediately. Recip e makes four servings.