Turkey Cutlets with Thyme-Riesling Sauce

I always forget how easy turkey cutlets are, and how tasty when prepared as directed in Cook's Illustrated The Quick Recipe. I riffed on the Hard Cider-Thyme sauce based on what was open and needed using. Sauce was made with a cup of slightly off-dry riesling and finished with a small amount of cream. Served with shredded Brussels sprouts braised with shallots and with mashed potatoes. Very good, and on the table in 35 minutes.

I have lots of potatoes, a few leeks and a ham steak, so look for potato leek soup sometime very soon. I think I want to try a more rustic, not-pureed version.