Turkey Cutlets With Creme Fraiche & Green Peppercorns

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4 turkey cutlets, each about 1/2 inch thick (about 11/3 to 1 1/2 pounds total)

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 tablespoon butter, or half butter and half olive oil

1/2 cup Sauvignon Blanc or other dry white wine or dry vermouth

1/2 cup to 3/4 cup creme fraiche

2 tablespoons pickled green peppercorns, drained

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