Prep time 20 min
Cook time 10 min
Serves 4
- 350 ml (1 1/2 c) honey mustard pretzel nuggets
- 45 ml (3 tbsp) all-purpose flour
- 4 ml (1 tsp) salt, divided
- 1 ml (1/4 tsp) freshly ground black pepper, divided
- 1 large egg, lightly beaten
- 4 turkey cutlets (about 500 g/1 lbs)
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) unsalted butter, divided
- 45 ml (3 tbsp) chopped shallot
- 15 ml (1 tbsp) red-wine vinegar
- 75 ml (1/3 c) cherry preserves
- Place the pretzels in a zip-close bag and set on a work surface. Crush the pretzels with a rolling pin until they mostly resemble coarse crumbs. Transfer to a shallow bowl.
- Combine the flour, two millilitres (1/2 teaspoon) of the salt and 1/2 millilitre (1/8 teaspoon) of the pepper in a shallow bowl. Place the egg in a separate shallow bowl.
- Working one at a time, dredge both sides of a turkey cutlet in the flour. Shake off the excess and dip both sides into the egg to coat, shaking off any excess. Dredge the cutlet in the pretzel crumbs to coat and transfer to a clean plate. Repeat with the remaining three cutlets.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the cutlets and cook until lightly golden and cooked through, two to three minutes per side. Transfer to a plate warmed in the microwave for 15 to 30 seconds and cover with foil to keep warm.
- Wipe out the skillet and return to the stove over medium-high heat. Melt 15 millilitres (one tablespoon) of the butter and add the shallot and cook for one minute. Add the vinegar and cook until nearly evaporated, 30 seconds. Stir in the preserves and cook for one minute. Remove from the heat and swirl in the remaining 15 millilitres (one tablespoon) butter, the remaining two millilitres (1/2 teaspoon) salt, and the remaining 1/2 millilitre (1/8 teaspoon) pepper.
- Serve the cutlets with the sauce.
