Turkey Cutlets with Mushrooms and Dry Vermouth
 This is the kind of restaurant dish most people wouldn't cook at home, but it's quick and easy. Just don't try it for more than four people. Makes 4 servings.


Ingredients:
4 turkey cutlets, cut from the breast about 5 ounces each
3 tablespoons all-purpose flour
1-1/2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried
Kosher salt and freshly ground black pepper to taste
1-1/2 tablespoons clarified butter, or regular butter
2 tablespoons minced shallots
4 ounces thinly sliced wild or domestic mushrooms, or a combination of the two
1 tablespoon chopped chives
2/3 cup dry vermouth or dry white wine


Instructions:
1. If the butcher hasn't done it already, pound cutlets between two sheets of butcher paper or aluminum foil until 1/2 inch thick or less.

2. Combine flour, thyme, salt, and pepper.

3. Dredge cutlets in flour mixture and shake off any excess.

4. In a skillet large enough to hold all cutlets comfortably in a single layer, heat clarified butter over medium heat.

5. When fat is hot, add cutlets and cook about 3 to 4 minutes on one side, then 2 to 3 minutes on the other side.

6. Remove cutlets to a warm platter or individual plates.

7. Add shallots and mushrooms and more slat and pepper to the skillet.

8. Stir a few minutes until mushrooms and shallots soften.

9. Add vermouth and raise heat to medium high.

10. Scrape up particles from the bottom of the pan with a wooden spoon.

11. As soon as sauce thickens, about 2 minutes, pour over cutlets.

12. Sprinkle with chives.

Cooking Tip
I always keep a dry vermouth in my refrigerator so I don't have to open a bottle of white wine when a small amount is needed for a recipe. Because vermouth is fortified, it will last a lot longer than table wine.
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