Preparation / Directions:
Combine flour, 1 tsp salt, thyme, and pepper in a shallow dish; stir well.
Dredge turkey cutlets in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat.
Add cutlets and cook 3 minutes on each side or until done.
Remove cutlets to a serving platter; set aside and keep warm.
Add shallots to skillet; saute over medium heat for 1 minute.
Add wine and broth; stir, scraping bottom of skillet with a wooden spoon to loosen the browned bits.
Bring to a boil, and cook for 5 minutes.
Add vinegar, sugar, and 1/4 tsp salt; bring to a boil.
Reduce heat; simmer for 3 minutes.
Spoon sauce over cutlets.
Garnish with thyme sprigs, if desired.
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