Instructions: Adjust oven rack to middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Sprinkle both sides of cutlets with salt and pepper.

Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 3 minutes. Add oil to pan and swirl to coat pan bottom (oil will shimmer and probably smoke almost immediately).

Place cutlets in pan and cook, without moving them, until light golden brown, 2 to 2 1/2 minutes (fat should sizzle but not smoke).

Using tongs, flip cutlets and cook until meat feels firm when pressed, 30 to 60 seconds longer. Off heat, transfer cutlets to warmed plate, and return plate to oven to keep cutlets warm while preparing sauce

(recipe follows).

One cutlet per person makes a skimpy serving, so we call for a total of six to serve four people, with the two extra cutlets divided among diners. If you cannot fit all of the cutlets in the pan without having them overlap, cook them in two batches, using 1 1/2 tablespoons oil for each batch.

Honey Mustard-Tarragon Pan Sauce:
After transferring cutlets to warmed plate, set now-empty skillet over medium-low heat (do not clean skillet or discard any fat); add shallot and cook, stirring constantly, until softened, about 1 minute. Add wine, stock, and honey; increase heat to high and bring to boil, scraping skillet bottom with wooden spoon to loosen browned bits. Boil until liquid is reduced to about 1/3 cup, about 10 minutes, adding any accumulated turkey juices from plate after about 8 minutes. Off heat, whisk in mustard and butter until melted and sauce is slightly thickened. Stir in tarragon, season to taste with salt and pepper, spoon sauce over cutlets, and serve immediately.

Makes about 2/3 cup, enough for 6 cutlets

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