Ingredients

• 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

Instructions

1. 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.
2. Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté 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.
3. 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.