Ingredients
1 7oz boneless breast tenders cut into 4 diagonal slices
Flour
1/2 tsp olive oil
1/2 tsp butter
2 Tbsp dry white wine
1/2 tsp Dijon mustard
1/2 tsp minced parsley
Method
Sources
📖
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
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Lay the turkey slices on a work surface. With a scaloppine pounder or a rolling pin covered in plastic wrap, pound the slices to 1/8-inch thickness. Sprinkle lightly with flour and shake off excess. 2. Heat oil and butter in a skillet on medium-hight until foam subsides. Place turkey in pan. Cook until browned and cooked through, about 2 minutes each side. Season with salt and peper to taste. 3. Whisk white wine with Dijon mustard and swirl over turkey to coat. Garnish with parsley and serve.