4 boneless turkey cutlets
1 onion, quartered and sliced thinly
1/3 cup chicken or turkey stock
1/4 cup Pernod
2 tablespoon Herbs de Provence
1/4 cup “instant” flour (like Wondra)
1 tablespoon olive oil
1/2 tablespoon butter
Sprinkle both sides of each cutlet with Herbs de Provence. Sprinkle both sides with flour to coat. Heat the oil and butter in a large skillet. Add the onions and cook until soft. Add the turkey brown on each side. Add the stock and Pernod and cook until the turkey is fully cooked and the liquid reduces slightly.
This is a great weeknight recipe. Not only is it quick but it is really flavorful. I think of it as sort of a twist on Chicken Piccata. I love using turkey cutlets because not only is it a change from the usual chicken, the slightly stronger flavor can hold up to more seasonings. The Pernod adds a slight anise flavor that blended well with the Herbs de Provence.