Turkey Cutlets In Anchovy Butter Sauce

Ingredients:

1 and 1/2 pounds turkey cutlets

1 large shallot, finely chopped

2 teaspoons anchovy paste

3 tablespoons unsalted butter

2 tablespoons chopped chives

1/3 cup all-purpose flour

3 tablespoons extra virgin olive oil

1 cup dry white wine

Directions:

Stir together the flour and 1/2 teaspoon each of the salt and pepper on a plate.

Pat cutlets dry.

Dredge in flour, shaking off the excess.

Heat the olive oil in a large heavy skillet over medium-high heat until it shimmers.

Saute the turkey in 2 batches, turning once, until golden and cooked through, about 3-5 minutes per batch.

Transfer to a plate and keep warm, loosely covered with foil.

Brown the shallot in the fat remaining in the skillet, stirring frequently, about 2-3 minutes.

Add wine and boil, stirring and scraping up brown bits, until reduced to about 1/3 cup, about 3 minutes.

Remove from heat.

Whisk in anchovy paste, butter, and chives until they are all incorporated.

Return the cutlets to skillet with any juices from the plate and turn to coat. Makes 4 servings.