Turkey Cutlets with Mustard Sauce; no top 10

I get a huge amount of French spam through my French email address.

Every few months I take the time to unsubscribe to 90% of it. It disappears for a few days, then slowly, inexorably, it creeps back.

Maybe if I unsubscribed to 100% I might have more success but there is always one or two that look, well, interesting.

Like the recipe site I found this turkey dish on.

I’ve never thickened a pan sauce with egg yolk before.

My mother always thickened everything with flour. I’ve always used cornstarch (corn flour, maizena)

This was a new technique for me.

We were most pleased…. It made a very silky, light sauce and the whole dish was ready in less than 15 minutes.

Oh, yes…..

It was also a rather yellow sauce – thanks to our bright egg yolks.

Turkey Cutlets with Mustard Sauce

Total time: 15 minutes


  • 2 – 4 thin turkey cutlets, 12oz, (360gr)
  • 2 tsp butter
  • 1 tsp olive oil
  • 3/4 cup (6oz, 180ml) white wine
  • 1 tbs Dijon-style mustard
  • 2 tsp tarragon
  • 1 egg yolk
  • 1/4 cup (2oz, 60ml) Greek or plain yogurt

Turkey Cutlets with Mustard Sauce


  • Cut turkey into manageable pieces if needed.
  • Heat butter and oil in a nonstick skillet over medium-high heat.
  • Add turkey and sauté until lightly browned.
  • Add mustard, tarragon, wine and stir well. 
  • Cover, reduce heat and simmer until done, about 8 minutes.
  • Uncover and remove turkey to a serving platter – cover to keep warm.
  • Whisk together egg yolk and yogurt
  • Add 2 tbs of hot wine mixture and whisk.
  • Immediately add to skillet, stirring constantly until sauce thickens.
  • Spoon over turkey and serve.

Print Recipe

Well, we’re already two whole days into the new year and I am being besieged by Top Ten Lists.

There are Top Ten Desserts, Top Ten Drinks, Top Ten Posts, Top Ten Recipes, Top Ten Stupid Things I Did….

Maybe not that last one – but I would actually click and read that.

I really don’t have anything against Top Ten Lists per se…. But, for me, they’re a bit like the Facebook status that asks if anyone is listening: Too many people are doing it all at the same time.

I think I’ll write myself a note to do my Top Ten Worst Posts list next May 19th and see if anyone is paying attention.

Actually….. I can’t be bothered.

Actually….. I’m procrastinating because I have a lot of French homework to do for class and I haven’t started it. Two weeks off and I haven’t touched my homework, even knowing it’s going to take at least three hours to do it.

You’d think, at my age, a mature adult and all that, I would know better, wouldn’t you?

Some things never change.

Did I ever tell you about the time……..

Last update on January 2, 2016

6 thoughts on “Turkey Cutlets with Mustard Sauce; no top 10”

  1. Tarragon recommendation – I love the flavor of tarragon and have tried to grow it but our climate is just too hot. Do you use dried tarragon and if so, a particular brand?

  2. Carol, I use fresh in summer (lucky me) but dried in winter. No particular brand, but if it’s a quick dish, like this, you can soak it in a bit of wine or lemon first – to reconstitute it a bit. I always do that if there’s not a lot of sauce, also.

  3. I occasionally cook a version of this sauce, with egg yolk, mustard and other ingredients, cooking in a bowl over hot water, though I haven’t used tarragon with it, it’s a herb I don’t use very often. It’s a variation of Bearnaise sauce, isn’t it?! Sounds lovely.

Comments are closed.

Share via
Copy link