Sautéed Turkey Cutlets with Shallot Mushroom Au Jus

On sale this week at my local store - Turkey Cutlets! With this and knowing I would be away this weekend, I decided to use up what was in my "fridge." I rarely make turkey for a weekly meal, since it is mostly reserved for holidays and luncheon meat. I served this with a salad of apples, walnuts and cranberries. Also on the side, some sweet potato fries - they are very simple to make. Simply peel and slice two large sweet potatoes into steak-fry shapes. Place the potatoes in a large bowl. Add two giant swirls of olive oil, 2 tsp. dried parsley, salt and pepper to taste. Bake at 400 degrees for about 20-25 minutes until they start to brown. Flip the potatoes halfway through.

1 Package Thin Sliced Turkey Cutlets (About 4 Cutlets)
1/2 Tbsp Bacon Fat (or 1 Tbsp Extra Virgin Olive Oil)
1 Shallot, Minced
1 Clove Garlic, Minced
1/2 Tbsp Unsalted Butter
3/4 Cup Chicken Broth/Stock
2 oz Finely Chopped Mushrooms
Kosher Salt
Fresh Ground Pepper

Heat bacon fat in a large skillet over medium-high heat. Salt and pepper turkey cutlets.  Add cutlets to pan. Cook for about 3-4 minutes on each side, depending on thickness. Remove cutlets and place on platter. To same pan, add shallot and mushrooms. Cook until soft picking up any turkey bits. Add garlic and cook for about 30 seconds. To pan, melt butter. Stir in chicken stock, salt and pepper to taste. Cook for a few minutes until the mixture has reduced a bit. Return cutlets to the pan and cook for 1 minute. Serve turkey with spoonfuls of jus.