Turkey Cutlets with Apple Cider and Prunes

Turkey Cutlets with Apple Cider and Prunes

Simple dish with a French inspiration as a change up to the usual deep fried or roasted bird at this time of year. Turkey breast can be used as a substitute for veal in many recipes because of its delicate taste.


4 turkey breast cutlets about 6 oz each pounded to a quarter inch thickness

4 tbls butter

2 tbls chopped shallots

2 tbls Dijon Mustard

2/3 cp apple cider

1 cp heavy cream

1 cp chopped prunes

Flour for dusting

Salt and Pepper to taste


1st Melt butter in pan

2nd Season cutlets with salt and pepper and dredge  in flour

3rd Fry in batches so as not to crowd the cutlets and place on a plate to keep warm

4th Add the shallots to the pan and cook a a minute,

5th Add the mustard and apple cider and deglaze the pan

6th Add the cream and prunes, return the cutlets and cook till sauce thickens,

7th Serve immediately with roasted potatoes and green beans if desired