Pan-Seared Turkey Breast Cutlets with a Dijon-Wine Sauce

Recipe adapted for kosher cooking from Martha Stewart. Serves 8


  • 2lbs Grow and Behold Turkey Breast Filet, cut into eight slices, covered with plastic wrap and pounded into thin cutlets
  • 2 tablespoons oil or schmaltz
  • 2 cups dry white wine
  • 1/4 cup Dijon mustard
  • 1/4 cup fresh parsley, chopped


  • In a large skillet, heat 1 tablespoon of the oil/schmaltz over a high heat. Working in batches, cook the cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon of them remaining oil/schmaltz needed). Transfer the cutlets to a plate and cover loosely with foil.
  • Add wine to the skillet, and bring to a boil. Cook, while scraping up the browned bits with a wooden spoon, until reduced to 1/2 cup–around 6 to 8 minutes.
  • Whisk in the Dijon and bring to a simmer. Then, remove from heat; stir in parsley, and season with salt and pepper. Top turkey with the sauce and serve.

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