Turkey cutlets in anchovy butter sauce

Cutlets and meatballs

No! Wait! Don't close it! Just because I said Anchovy doesn't mean you have to duck and run for cover. Seriously. Not joking here. No, really. Believe me, I am NOT the type to go for the anchovy pizza. EVER. I grimace when Taylor adds the fish sauce to anything - let alone anchovies. But there is nothing anchovy-tasting about this dish. Why use it then? One word: depth. Otherwise this sauce would just be, well, melted butter. With the anchovy paste, it has a depth of flavor only something as repulsive as fish paste could add. Served with some lightly steamed green beans, it's a delicious and surprisingly quick meal. One that I will try again. Anchovy is not, after all, a 4-letter word. Turkey Cutlets in Anchovy Butter Sauce Makes 4 servings. Recipe from Epicurious. 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