Turkey Scaloppine With Apples and Tamari

• 3 tablespoons vegetable oil
• 4 slices turkey breast, cut about 1/4-inch thick
• Kosher salt and freshly ground black pepper
• 1/2 cup flour
• 1 tablespoon unsalted butter
• 2 apples, peeled, cored and cut into 1/4-inch-thick slices
• 1 shallot, minced
• 5 tablespoons heavy cream
• 1 tablespoon tamari
• 3/4 teaspoon cider vinegar
• 1 tablespoon chopped fresh sage

1. Place a large skillet over high heat and add the oil.
2. Season the cutlets with salt and pepper, dredge them in flour and shake off any excess.
3. Working in 2 batches, add them to the hot oil and cook until nicely browned, about 2 minutes for each side.
4. Transfer the cooked cutlets to a serving platter and keep them warm.
5. Pour off any excess oil from the skillet, return it to medium heat and add the butter.
6. Add the apples and the shallot and cook, stirring, until the apples are just softened, 4 to 5 minutes.
7. Add 1/4 cup of water, the cream, tamari and vinegar to the pan.
8. Simmer until the liquid is reduced and syrupy, 3 to 4 more minutes.
9. Add the sage, season to taste with a few grinds of pepper and pour the sauce over the turkey.
10. Serve immediately.

vegetable oil, turkey breast, kosher salt, flour, unsalted butter, apples, shallot, heavy cream, tamari, cider vinegar, fresh sage

Taken from cooking.nytimes.com/recipes/9713 (may not work)