Prep Time 10 min
Cook Time 20 Min
Servings 4
Difficulty Easy


  • 3 tablespoons all purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • Pinch of cayenne pepper
  • 1 1/4 pounds turkey cutlets
  • 3 tablespoons butter, divided
  • 1/4 cup finely chopped shallots
  • 1 cup Santa Cruz Organic® Apple Juice
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon finely chopped Italian flat leaf parsley, for garnish


  • Step 1

    COMBINE flour, thyme, salt, pepper and cayenne in shallow bowl. Dredge cutlets in flour mixture. Shake off excess flour.

  • Step 2

    MELT 2 tablespoons butter in large skillet over medium-high heat. Saute cutlets until golden brown on both sides, about 3 to 4 minutesm per side. Tranfer to plate. Tent with foil.

  • Step 3

    Melt remaining tablespoon butter in skillet over medium heat. Saute shallot until softened, about 1 minute. Add apple juice and mustard to skillet. Increase heat to medium-high. Bring sauce to boil. Simmer, cooking until sauce begins to thicken, about 4 minutes. Return turkey to skillet with accumulated juices. Season to taste with salt and pepper. Garnish with fresh parsley.

Serving size

  • Calories 290
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 6g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 680mg
  • Total Carbohydrates 15g
  • Dietary Fiber 1g
  • Sugars 7g
  • Protein 36g

*Percent Daily Values are based on a 2,000 calorie diet