Turkey Cutlets with Tomato Cream Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup chicken broth 
• 8 ounces pasta like spaghetti hot cooked thin
• 1 tablespoon cornstarch 
• 0.5 cup cooking wine dry white
• 0.5 cup flour all-purpose
• 0.3 cup sage leaves fresh loosely packed
• 0.3 cup heavy cream 
• 0.5 teaspoon kosher salt 
• 0.3 cup olive oil divided
• 0.3 cup parmesan cheese freshly grated
• 0.5 large shallots sliced
• 2 medium tomatoes diced seeded
• 1 pound turkey cutlets 

Equipment

• frying pan
• paper towels
• slotted spoon

Directions

1. Stir together flour and cornstarch in a shallow dish.
2. Sprinkle turkey with salt and pepper. Dredge turkey in flour mixture, shaking off excess.
3. Cook turkey in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden.
4. Drain on paper towels.
5. Heat remaining 2 Tbsp. oil in skillet; add sage. Cook, stirring often, 2 to 3 minutes or until crisp and fragrant.
6. Remove with a slotted spoon; drain on paper towels.
7. Add shallots, and saut 2 to 3 minutes or until tender.
8. Add wine, and cook 3 to 4 minutes or until mixture is reduced by half, stirring to loosen brown bits from bottom of skillet.
9. Add broth, next 2 ingredients, and turkey. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 10 minutes or until mixture is thickened.
10. Sprinkle with Parmesan cheese.
11. Serve over pasta; top with crispy sage leaves.