I’m a big believer in using as few pots and pans as possible. Nobody, and I do mean nobody, wants to work all day, come home and cook and then do a ton of dishes. There are a million other things to do like ANYTHING BUT DISHES.
This recipe is quick and easy and delicious.
Pair this with a great salad and some Pearled Couscous with Raisins, Almonds and Feta for a hearty but simple weekday meal.
1 tablespoon of coarse mustard
1 tablespoon of maple syrup plus 1 teaspoon
1 bunch of fresh tarragon – finely chopped
4 turkey cutlets
Salt and pepper
Pat the turkey medallions dry with a paper towel. Season lightly with pepper and a little salt. Heat a bit of olive oil or whatever is on hand and sear the turkey on each side for a about 4 minutes each. Make sure you get a nice crust on it.
Add the coarse mustard and a tablespoon of maple syrup and mix in pan. You can stir with the turkey cutlets to really mix it.
Throw in a splash of wine and the rest of the maple syrup. Add the fresh tarragon and cook for another 6-8 minutes. The cutlets are thin and don’t take long.
Remove the cutlets from the pan and deglaze with either chicken broth or white wine.
I put the glaze into dipping bowls but if preferred you can pour the glaze directly onto the turkey cutlets.
Start to finish this should take no more than 15 minutes.
Magilla rating: 9