I’ve been making changes to our diet lately – trying to shed a few pounds – staying away from too many unfavorable carbs. *insert crying noise here* Anyway, it can get pretty boring when you cut carbs or calories, am I right? That’s why I thought this one would be different. I saw these turkey cutlets at the grocery store and thought “I need to do something with that.” Usually, we only eat turkey around here in cold cuts or for Thanksgiving. So, this was a nice change, and I started cooking dinner at 5 and we were eating it before 6. Short and sweet and husband approved!
I’m also going to stop doing the step by step version and just stick to written ingredients and directions. It’s just shorter for me and for you. If I do a complicated recipe or technique, I’ll include step by step pictures and/or video.
Just a warning, I do use a little bit of brown sugar in this recipe. I said I was cutting carbs, killing them off 😂
What You’ll Need:
(Yield 2-3 servings)
- 4 turkey cutlets
- 1 small red onion
- Salt
- Pepper
- 1 Tablespoon of olive oil
- 1/2 cup chicken stock
- 1/2 cup red wine (you could use white wine as well)
- 3 Tablespoons of balsamic vinegar
- 2 tsp brown sugar
- 2 tsp Thyme
- 1 Tablespoon of cornstarch dissolved in a few tablespoons of chicken stock
Directions:
Heat a large skillet over medium heat and add olive oil.
Chop your onion and add to the skillet.
Cook onions for a few minutes and season your cutlets with salt and pepper.
Add cutlets to the hot skillet. Cook for 1 minute or so – just until the sides get seared and have a little brown on each side.
Add chicken stock, wine, vinegar, sugar, and thyme to the skillet. Bring to a simmer, cover, and turn down heat to low. It needs to simmer, so don’t set it so low that there is no simmer.
After it’s cooked for about 10 minutes, remove the cutlets and let them rest. Add cornstarch/stock mixture to the liquid in your skillet and whisk it in. Turn up your heat to medium and continue whisking until sauce is reduced and thickened.
Serve!
This pairs well with my Oven Roasted Brussel Sprouts and some sautéed apples.