Tarragon is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets. It adds lovely licorice notes that elevate without overwhelming.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Although this recipe had a nice blend of flavors, I was a little disappointed based on the previous reviews. I used turkey tenderloins but didn't pound them thin enough so I had to cook the cutlets longer but I don't think that affected the flavor. DH wasn't thrilled with it so it is not a recipe I would make again.
This dish was absolutely outstanding! I was careful to buy a quality whole grain mustard and it was well worth it. The "cutlets" I used were turkey breast tenderloins sliced and pounded as instructed. The dish was prepared as written and was excellent. Thank you for another excellent recipe FC.
This was excellent. My husband and I both loved it. Didn't change a thing.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?