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