Active Time

　　25 min

　　Total Time

　　25 min

　　Anchovy paste might seem like a strange addition here, but it's a handy ingredient that can perform amazing feats even when used in tiny amounts.

　　

Ingredients

Makes 4 servings

　　1/3 cup all-purpose flour

　　1 1/2 pounds turkey cutlets

　　3 tablespoons olive oil

　　1 large shallot, finely chopped

　　1 cup dry white wine

　　2 teaspoons anchovy paste

　　3 tablespoons unsalted butter

　　2 tablespoons chopped chives

　　

Step 1

Stir together flour and 1/2 teaspoon each of salt and pepper on a plate. Pat cutlets dry, then dredge in flour, shaking off excess.

　　

Step 2

Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté turkey in 2 batches, turning once, until golden and cooked through, 3 to 4 minutes per batch. Transfer to a plate and keep warm, loosely covered with foil.

　　

Step 3

Brown shallot in fat remaining in skillet, stirring frequently, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until reduced to about 1/3 cup, about 3 minutes. Remove from heat and whisk in anchovy paste, butter, and chives until incorporated. Return cutlets to skillet with any juices from plate and turn to coat.