Skillet Turkey with Cider Mustard Sauce, Potato Cheddar Croquettes, and Warm Cabbage Apple Slaw

Name: Skillet Turkey with Cider Mustard Sauce, Potato Cheddar Croquettes, and Warm Cabbage Apple Slaw
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.3 lb turkey breast cutlets; 1 1/2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; 3 tbsp all-purpose flour; 3 tbsp vegetable oil; 3 tbsp unsalted butter; 1/2 cup shallot; 1 cup apple cider; 2 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tbsp fresh thyme; 1 1/2 lb russet potatoes; 1 cup shredded cheddar cheese; 2 tbsp chives; 1 large egg; 1 cup breadcrumbs; 5 cups green cabbage; 1 medium red apple; 1/2 cup celery; 1 tbsp honey

An original American-inspired main course featuring skillet-seared turkey cutlets with a glossy cider mustard sauce, served with crispy potato cheddar croquettes and a warm cabbage apple slaw. Comforting, flavorful, and ideal for a complete dinner.

30 minPrep

35 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g turkey breast cutlets (en 4 pieces)
8 g kosher salt (divided)
3 g black pepper (divided)
4 g garlic powder (divided)
2 g smoked paprika (for the pavo)
24 g all-purpose flour (for enharinar the pavo)
45 ml vegetable oil (divided)
43 g unsalted butter (divided)
60 g shallot (finely chopped)
240 ml apple cider (without alcohol or estilo dulce)
30 g Dijon mustard
15 ml apple cider vinegar
4 g fresh thyme (leaves chopped)
700 g russet potatoes (peladas and diced)
100 g shredded cheddar cheese
10 g chives (chopped)
50 g egg (beaten)
90 g breadcrumbs (divided)
300 g green cabbage (finely rebanado)
180 g red apple (en bastones finos)
60 g celery (en slices finas)
21 g honey

Nutrition facts

per serving

610 kcal

Calories

38 g

Protein

48 g

Carbs

28 g

Fat

5 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsCeleryMustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the potatoes in a pot with cold water and 1 teaspoon of the salt. Bring to a boil and cook for 12 to 15 minutes, until tender. Drain well.
2
While the potatoes cook, season the turkey cutlets with 1/2 teaspoon salt, 1/2 teaspoon pepper, the garlic powder, and smoked paprika. Lightly dredge them in the all-purpose flour, shaking off the excess.
3
Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the turkey for 3 to 4 minutes per side, until cooked through and it reaches an internal temperature of 74 °C / 165 °F. Transfer to a plate and keep warm.
4
In the same skillet, reduce to medium heat. Add the shallot and cook for 1 minute. Add the apple cider, Dijon mustard, apple cider vinegar, honey, fresh thyme, 1/2 teaspoon salt, and the remaining pepper. Cook for 4 to 6 minutes, scraping the bottom, until slightly reduced. Stir in 1 tablespoon butter and return the turkey to the skillet to coat with the sauce.
5
Mash the drained potatoes in a large bowl. Mix with the shredded cheddar cheese, chives, egg, 1/2 cup breadcrumbs, 1/2 teaspoon salt, and the remaining tablespoon of butter until a firm mixture forms. Shape into 8 croquettes.
6
Coat the croquettes with the remaining breadcrumbs. Place them on a lightly oiled baking tray using 1 tablespoon vegetable oil. Bake at 220 °C / 425 °F for 18 to 20 minutes, turning halfway through, until golden and crisp.
7
While the croquettes bake, heat the remaining tablespoon of vegetable oil in another large skillet over medium heat. Add the celery and cook for 2 minutes. Add the green cabbage, red apple, and 1/2 teaspoon salt. Cook for 4 to 5 minutes, stirring often, until the cabbage softens but still keeps some texture.
8
Serve the turkey cutlets with the cider mustard sauce, alongside the potato cheddar croquettes and the warm cabbage, apple, and celery slaw.

Chef tips

For firmer croquettes, chill the potato mixture for 10 minutes before shaping. If the sauce reduces too much, add 2 to 3 tablespoons of water or more cider to loosen it.

Substitutions

You can swap the turkey for thin chicken cutlets. The cheddar can be replaced with Monterey Jack, and the shallot with finely chopped yellow onion. If you do not have fresh thyme, use 1 teaspoon dried thyme.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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