Ingredients
Instructions
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 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.
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.