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Turkey Cutlets with Tomato Cream Sauce

Photo: Jennifer Davick; Styling: Buffy Hargett
Yield Makes 4 servings
Here's our new spaghetti-dinner riff on saltimbocca. Use any noodle you wish, or try with chicken cutlets.


  • 1/2 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 pound turkey cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil, divided
  • 1/4 cup loosely packed fresh sage leaves
  • 1/2 large shallot, sliced
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 2 medium tomatoes, seeded and diced
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • 8 ounces hot cooked thin spaghetti

How to Make It

  1. Stir together flour and cornstarch in a shallow dish. Sprinkle turkey with salt and pepper. Dredge turkey in flour mixture, shaking off excess.

  2. Cook turkey in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden. Drain on paper towels.

  3. Heat remaining 2 Tbsp. oil in skillet; add sage. Cook, stirring often, 2 to 3 minutes or until crisp and fragrant. Remove with a slotted spoon; drain on paper towels. Add shallots, and sauté 2 to 3 minutes or until tender. Add wine, and cook 3 to 4 minutes or until mixture is reduced by half, stirring to loosen brown bits from bottom of skillet. Add broth, next 2 ingredients, and turkey. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 10 minutes or until mixture is thickened. Sprinkle with Parmesan cheese. Serve over pasta; top with crispy sage leaves.