Turkey Cutlets in Anchovy-Butter Sauce

My husband and I really enjoyed this dish. I added capers as some of the other reviewers suggested and I am glad that I did because I think the dish might have been a little flat without them. I also added some red pepper flakes to the breading. Next time I will skip the chives because they don't really seem to bring any flavor to the dish (okay, granted, they were probably overpowered by the capers). Oh, and I also used breadcrumbs instead of flour because I thought the flour would be kind of blah.

• Zombikitty

• Louisville, KY

• 4/2/2011

Holy Anchovies! Maybe it was because I forgot to pick up fresh shallots and used dried ones from Penzey's, but the sauce was unpalatable. Even after trying to cut it with some chicken broth. I ended up tossing it completely and making a piccata last minute to salvage the cutlets. I was really hoping I would like this recipe. I guess I can try anchovy paste for caesar salad dressing...

• Anonymous

• New Jersey

• 4/3/2010

Made this the second time last night. It was "lick the plate" good. The first time I made it I only had cooking wine in the house--I strongly suggest NOT using it, as the salt in the wine and the anchovy paste leads to a very salty dish.

• kc987654

• East Hampton, NY

• 1/20/2010

I would give this 3 1/2 if that were possible. I made it just as written and would add a bit more anchovy paste the next time around. I made this for a weeknight dinner with a rice pilaf and some roasted Brussels sprouts. Yum. No leftovers that night. I will make it again. The whole dinner didn't take more than 40 minutes from start to table.

• Anonymous

• utica, ny

• 11/9/2009

very good. don't tell the wimps that it has anchovys. they will eat it and like it. I used chicken cutlets cause thats what I had.

• finerthings

• NY

• 2/18/2009

This was very good - I made it for dinner tonight and looved it! Will definitely make again.

• Anonymous

• 10/20/2008

Very easy, very tasty. I agree with the reviewer who said you can easily skip the chives.

• Anonymous

• Chapel Thrill, NC

• 8/6/2008

I followed the recipe as written but I added some capers and didn't have enough wine - which didn't give me enough sauce. Next time I will definitely make sure I have enough wine on hand. By the way, I didn't see the need for the chives. I don't think it added anything special to the dish - may consider leaving it out next time.

• Anonymous

• Harrison, NJ

• 6/12/2008

I made this for Mother's Day dinner, I tripled the recipe and it worked beautifully. The only changes were minced red onion in place of the shallots I forgot, and the addition of capers to the finished sauce. 8 dinner guests raved!

• Anonymous

• Pacifica, CA

• 5/19/2008

I accidentally put in 2 TBSP anchovy paste instead of 2 tsp...but we were still sopping up the sauce with bread. Granted we drank water for the rest of the night, and acknowledged that it was too salty/anchovy, but we can't wait to make it again, properly. Which will undoubtedly be soon! Next time, we'll also cut the wine to a 1/2 or 3/4 cup; all that liquid just wasn't needed. Simple, fast and delish!

• Chiara

• Genova, Italy

• 4/22/2008

this was ok, easy to make but i think the anchovy paste was a little over powering i probably wont make it again or if i do i'll cut the paste

• anna2854

• orlando

• 3/29/2008

This dish was quite delicious. I added a little bit of cream to the sauce and served with grilled asparagus drizzled with lemon juice. My guest was pleased and the dog was unhappy there wasn't anything left in the plates!

• Anonymous

• worcester MA

• 3/20/2008

thought this was ok nothing special don't think I will make this again

• Anonymous

• Phoenix

• 2/11/2008

This was yummy and super simple to make. I would have given it 3 forks, but bumped it up to 4 because I think it's a very good weeknight company recipe.

• Anonymous

• Los Angeles, CA

• 1/20/2008

Excellent and easy. I will definitely make this again.

• mel9000

• 12/27/2007