Sauteed Turkey Cutlets with Honey Mustard-Tarragon Pan Sauce

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

Heat a 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).

For 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 a boil, scraping skillet bottom with wooden spoon to loosen browned bits. Boil until liquid is reduced to about 1/3 cup, about 10 minutes. Add 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.