Turkey Cutlets with Balsamic Vinegar

© "From Ellie's Kitchen to Yours"
 
3/4 lb boneless turkey cutlets, each 1/4" thick
1/4 C balsamic vinegar
2 tsp honey
1/2 C bread crumbs
Salt and pepper, to taste
1 to 2 T olive oil, divided
2 cloves garlic, minced
1/4 C dry white wine or vermouth
Minced parsley, for garnish

Mix vinegar and honey until honey dissolves. Set aside. Season bread crumbs with salt and pepper. Dredge turkey in crumbs, pressing well to make them adhere. Heat 2 to 3 teaspoons of the oil in a large skillet until it is hot. Sauté the turkey cutlets for 1 minute per side. Transfer them to a platter. Add the remaining oil and garlic to the pan and cook just until garlic is golden. Add the white wine or vermouth. Boil the mixture until sauce is reduced to 2 tablespoons. Add reserved honey and vinegar mixture and boil until it is syrupy. Put the cutlets back in the pan and simmer for 3 to 4 more minutes or until they are completely cooked. Garnish with parsley.

Hint: The combination of the balsamic vinegar and wine give this a delicate and almost fruity flavor. Thinly pounded chicken breasts may be substituted for the turkey cutlets.