Recipes Ingredients Meat & Poultry Turkey Recipes Pan-Seared Turkey Cutlets with Wine Sauce 3.3 (318) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 25, 2020 Rate PRINT Share Prep Time: 45 mins Total Time: 45 mins Servings: 4 The robust flavor of turkey breast goes particularly well with a mustardy pan sauce made with dry white wine and lots of freshly chopped parsley. Serve alongside mashed potatoes, roasted vegetables, or a crisp salad. Ingredients 1 small boneless, skinless turkey breast half (about 2 pounds) Coarse salt and ground pepper 2 tablespoons olive oil 2 cups dry white wine, such as Sauvignon Blanc ¼ cup Dijon mustard ¼ cup chopped fresh parsley Directions Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil. Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce. Cook's Notes To make slicing easier, freeze the meat for 20 minutes. Then, use a knife with a long, thin blade to slice the turkey breast on the diagonal into wide cutlets, and pound to desired thinness. Originally appeared: Everyday Food, January/February 2009 Rate It PRINT