Sage-Crusted Turkey Cutlets with White Wine Pan Sauce

From the garden

• 24 fresh sage leaves, 16 left whole, 8 finely chopped · about 2 loosely packed handfuls
• 2 cloves garlic, thinly sliced

From the pantry

• 1½ lb boneless turkey breast, sliced into 8 thin cutlets and pounded to 1/4 inch
• ½ cup all-purpose flour
• ½ cup dry white wine
• ½ cup chicken stock
• 3 tbsp butter, cold, cut into pieces
• 3 tbsp olive oil
• 1 lemon, half juiced, half cut into wedges
• salt · to taste
• black pepper · to taste

1. Season the cutlets on both sides with salt and pepper. Press 2 whole sage leaves onto one side of each cutlet so they stick, then dredge both sides in the flour and shake off the excess; the flour holds the leaves in place and gives the sauce body later.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high. Working in two batches so the pan is not crowded, lay the cutlets in sage side down and cook 2–3 minutes until golden, then flip and cook 2 minutes more, until just cooked through (165°F). Move to a warm plate.
3. Add the last tablespoon of oil to the skillet and drop in the chopped sage and garlic. Cook 30–45 seconds, just until fragrant and the sage crisps at the edges; do not let the garlic brown.
4. Pour in the wine and let it bubble hard for a minute, scraping up the browned bits. Add the stock and simmer 2–3 minutes until reduced by about half.
5. Pull the pan off the heat and swirl in the cold butter a piece at a time until the sauce is glossy. Add the lemon juice and taste for salt.
6. Return the cutlets to the skillet for 30 seconds to warm them in the sauce, then serve at once with lemon wedges, over polenta, mashed potatoes, or with a sharp green salad.