Turkey Cutlets with Cranberry-Orange S..

Cooking Instructions

1. Plump the cranberries in a small bowl of hot water for 15 to 20 minutes. Drain thoroughly. Toss them with the wine and set them aside as you assemble the other ingredients.

2. Heat the oil in a nonreactive skillet large enough to hold the turkey in one layer and add the shallots. Stir over medium heat for 2 to 3 minutes until they soften. Add the turkey and cook for 4 to 5 minutes, turning occasionally, or until the cutlets are firm and white in the center and the juices are clear. Don't overcook the turkey or it will toughen.

3. Remove the cutlets to a separate platter and cover them to keep them warm. Add the wine and berries to the skillet and bring to a boil, stirring to scrape up any coagulated juices sticking to the pan. Cook until the wine has reduced by half. Stir in the orange juice, orange zest, salt and cayenne. Return the turkey to the pan and cook just until the cutlets are heated through. Arrange the cutlets on individual plates and spoon the sauce over them. Serve immediately.

Wine Pairing(s)

Ferrari-Carano Chardonnay

Max Ferd. Richter Reisling

Pazo San Mauro Albarino

Albert Bichot 'Les Vaucopins' Chablis

Pezzi King Chardonnay

Taft Street Chardonnay

Black Swan Chardonnay

Kenwood Chardonnay

Foley 'Bien Nacido' Chardonnay

Merryvale 'Silhouette' Chardonnay