- 3 tablespoons instant or all-purpose flour (see Tip)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper, plus more to taste
- Pinch of cayenne pepper
- 1 pound turkey cutlets
- 3 teaspoons extra-virgin olive oil, divided
- 1 large shallot, minced
- 1 cup apple cider or unsweetened apple juice
- 2 tablespoons Dijon mustard
- Combine flour, thyme, marjoram, salt, pepper and cayenne in a shallow pan. Dredge turkey lightly in the flour mixture, shaking off excess. (Discard any leftover flour.)
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Saute the remaining turkey in another 1 teaspoon oil; add to the previous batch.
- Add the remaining 1 teaspoon oil to the pan. Add shallot and cook, stirring, until softened, about 1 minute. Add cider (or juice) and mustard. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 minutes. Stir in any accumulated juices from the turkey. Divide turkey among 4 plates and spoon sauce over. Serve immediately.