No! Wait! Don’t close it! Just because I said Anchovy doesn’t mean you have to duck and run for cover.
Not joking here.
Believe me, I am NOT the type to go for the anchovy pizza. EVER. I grimace when Taylor adds the fish sauce to anything – let alone anchovies. But there is nothing anchovy-tasting about this dish. Why use it then? One word: depth. Otherwise this sauce would just be, well, melted butter. With the anchovy paste, it has a depth of flavor only something as repulsive as fish paste could add. Served with some lightly steamed green beans, it’s a delicious and surprisingly quick meal. One that I will try again. Anchovy is not, after all, a 4-letter word.
Turkey Cutlets in Anchovy Butter Sauce
Makes 4 servings.
Recipe from Epicurious.
1/3 cup all-purpose flour
1 1/2 pounds turkey cutlets
3 tablespoons olive oil
1 large shallot, finely chopped
1 cup dry white wine
2 teaspoons anchovy paste
3 tablespoons unsalted butter
2 tablespoons chopped chives
Stir together flour and 1/2 teaspoon each of salt and pepper on a plate. Pat cutlets dry, then dredge in flour, shaking off excess.
Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sautÃ© turkey in 2 batches, turning once, until golden and cooked through, 3 to 4 minutes per batch. Transfer to a plate and keep warm, loosely covered with foil.
Brown shallot in fat remaining in skillet, stirring frequently, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until reduced to about 1/3 cup, about 3 minutes. Remove from heat and whisk in anchovy paste, butter, and chives until incorporated. Return cutlets to skillet with any juices from plate and turn to coat.