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Lunch / Dinner

Turkey Veronique

Though it may look very sophisticated and difficult to make, turkey veronique is actually quite simple. With sautéed turkey cutlets and a quick sauce, the dish is anything but fussy.

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Ingredients

SLICE:

HEAT:

DEGLAZE:

STIR IN:

If the grapes you pick up are on the small side, feel free to keep them whole in this dish. The grapes won't release as many juices, keeping the sauce thicker.

Instructions

Slice tenderloins crosswise into 4 portions each. Pound portions between sheets of plastic wrap to ½-inch thick. Season cutlets with salt and pepper. Place flour in a shallow bowl; dredge cutlets on both sides.

Heat oil in a large sauté pan over medium-high. Sauté cutlets until golden brown, about 3 minutes. Flip cutlets and sauté 2 minutes more. Remove cutlets from the pan; keep warm. Add shallots to pan and sauté until soft, about 2 minutes.

Deglaze pan with wine, scraping up any brown bits. Add broth and cream to pan and bring to a boil. Simmer sauce until reduced by half, about 3 minutes.

Stir in grapes and thyme and heat through, 1–2 minutes.

Off heat, whisk in butter a few cubes at a time until blended into sauce; season with salt and pepper.

Silverskin, common on the tenderloin, is very tough. Remove it so the meat doesn't curl as it cooks.

Silverskin, common on the tenderloin, is very tough. Remove it so the meat doesn't curl as it cooks.

Keep grapes from becoming mushy by adding them to the sauce during the last few minutes of cooking.

Keep grapes from becoming mushy by adding them to the sauce during the last few minutes of cooking.

To keep the sauce from breaking, add the butter to the sauce a few cubes at a time.

To keep the sauce from breaking, add the butter to the sauce a few cubes at a time.

Nutritional Facts

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