Pound cutlets with mallet until 1/4 inch thick. In skillet, heat 1 T oil over medium-high heat. Season turkey with salt and papper. In batches, cook turkey until cooked through, 2 minutes per side. Transfer turkey to plate.
Add 1 T oil and shallots to skillet; season with salt and pepper. Cook until shallots begin to soften, about 4 minutes. Add wine and rosemary and cook until syrupy, about 3 minutes. Add broth and cook until reduced by half, about 2 minutes. Return turkey to skillet and cook until warmed through, about 2 minutes.
Remove from heat and stir in butter.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 4|
|Calories from Fat: 42 (60%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 198.6mg||7 %|
|Potassium 121.8mg||3 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.3g|
|Protein 1g||1 %|
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Calories per serving: 70
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