pan braised.jpg

Pan-Braised Turkey Cutlets with a Roasted Red Pepper Sauce

Servings: 2


  • 4 Marinated turkey filets — pounded (4 oz)
  • 1/2 c. flour
  • 2 tbsp. olive oil
  • 1 clove garlic — minced
  • 1 shallot — chopped
  • 1/4 c. red wine
  • 2 tbsp. roasted red peppers — chopped
  • 1/2 c. dark turkey stock
  • 1 corn starch — as needed
  • 2 tbsp. whole butter
  • salt and pepper to taste — to taste


  1. Season the pounded filets with the salt and pepper. Dredge the filets in the flour and shake off the excess flour.
  2. In a medium sized sauté pan, put the olive oil in the bottom over a medium flame and heat. Sauté filets on each side for 2 mins.
  3. Remove from the pan and set aside. Add the shallots and the garlic to the pan and begin to sauté.
  4. Deglaze the pan with the red wine and then add the Turkey Stock. Add the roasted red peppers and the Turkey filets.
  5. Bring to a boil and finish cooking the filets.
  6. Finish the sauce by thickening it a little with the cornstarch if needed and stirring in the whole butter. Check the seasoning and adjust with the salt and pepper if necessary.