Turkey Cutlets With Tomato Cream Sauce

• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 pound turkey cutlets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup olive oil, divided
• 1/4 cup loosely packed fresh sage leaves
• 1/2 large shallot, sliced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 2 medium tomatoes, seeded and diced
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 8 ounces hot cooked thin spaghetti

1. Stir together flour and cornstarch in a shallow dish. Sprinkle turkey with salt and pepper. Dredge turkey in flour mixture, shaking off excess.
2. Cook turkey in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden. Drain on paper towels.
3. Heat remaining 2 Tbsp. oil in skillet; add sage. Cook, stirring often, 2 to 3 minutes or until crisp and fragrant. Remove with a slotted spoon; drain on paper towels. Add shallots, and saute 2 to 3 minutes or until tender. Add wine, and cook 3 to 4 minutes or until mixture is reduced by half, stirring to loosen brown bits from bottom of skillet. Add broth, next 2 ingredients, and turkey. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 10 minutes or until mixture is thickened. Sprinkle with Parmesan cheese. Serve over pasta; top with crispy sage leaves.

allpurpose, cornstarch, turkey cutlets, kosher salt, freshly ground black pepper, olive oil, sage, shallot, white wine, chicken broth, tomatoes, heavy cream, freshly grated parmesan cheese

Taken from www.myrecipes.com/recipe/turkey-cutlets-tomato-cream-sauce (may not work)