A delightful turkey cutlet recipe featuring a sweet and tangy balsamic glaze, perfect for a quick and flavorful meal.
Mix the flour, thyme, salt, and pepper in a shallow dish.
Ensure the mixture is well combined for even coating.
Dredge the turkey cutlets in the flour mixture, coating them evenly.
Shake off excess flour to prevent clumping.
Heat the olive oil in a nonstick skillet over medium-high heat.
Ensure the oil is hot before adding the cutlets for a good sear.
Cook the turkey cutlets for 3 minutes on each side until golden and cooked through. Remove and keep warm.
Avoid overcrowding the skillet for even cooking.
Reduce the heat to medium and sauté the shallots in the same skillet for 1 minute.
Stir constantly to prevent burning.
Add the red wine and scrape the skillet to deglaze, cooking for 5 minutes.
Deglazing lifts the flavorful bits stuck to the skillet.
Stir in the balsamic vinegar and brown sugar, bringing the mixture to a boil.
Adjust the sweetness to taste by adding more sugar if desired.
Simmer the sauce for 5 minutes until slightly thickened.
Stir occasionally to prevent sticking.
Return the turkey cutlets to the skillet, coating them with the sauce and warming through.
Ensure the cutlets are fully coated for maximum flavor.
Serve the turkey cutlets with the sauce drizzled over them and enjoy.
Garnish with fresh herbs for added color and flavor.
