Turkey Cutlets With Cherry Sauce
6 turkey cutlets, about 4 ounces each (or
1 1/2 pounds), rinsed and patted dry
2 tablespoons vegetable oil
1/2 cup minced shallots
1/2 cup dried cherries
1 teaspoon minced fresh rosemary
1/2 cup port
1/2 cup orange juice
2 tablespoons unsalted butter, cut into 2 pieces
Preheat oven to 200 degrees F.
Place large heatproof plate (or jelly roll
pan) on oven rack.
Sprinkle both sides of cutlets with salt
and pepper.
Heat 1 tablespoon oil in large skillet over
medium-high heat until just smoking.
Place 3 cutlets in pan (or as many as you
can fit ) and cook without moving them until
golden, about 2 minutes.
Turn and cook until meat feels firm when
pressed, about 1 minute.
Transfer cutlets to warm plate in oven.
Cook remaining cutlets and place them on
plate in oven.
Add remaining 1 tablespoon oil to empty
skillet and return to medium heat.
Add shallots, cherries and rosemary and
cook until shallots become softened, about
1 minute.
Add port and orange juice and, using wooden
spoon, scrape any browned bits from bottom
of pan.
Increase heat to high and simmer until
liquid becomes thickened and syrupy, 3 to 4
minutes.
Whisk in butter, 1 piece at a time, along
with any accumulated juices from cutlets.
Season sauce with salt and pepper to taste.
Arrange cutlets on platter and spoon sauce
over them.
Serves 4.
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