Turkey Cutlets with Blueberry Pan Sauce

Mix flour, 1/2 tsp of salt and pepper in shallow dish. Dredge each cutlet in the flour mixture, shaking off the excess. Discard any left over flour.

Heat the oil in a large skillet over high heat. add the turkey and cook until golden brown on each side, approx. 3 minutes per side.

Transfer the turkey to a plate and tent with foil to keep warm.

Lower the heat to medium and add shallots and thyme, stirring constantly, until the shallots begin to brown, about 30 seconds. Add blueberries, vinegar and the remaining 1/4 tsp of salt. Cook until the blueberries burst and release their juices, about 4-5 minutes.

Pour sauce over the cutlets and serve.