Turkey Cutlets With Creamy Mushroom and Wine Sauce

Turkey cutlets with mushroom sauce

The Spruce / Diana Rattray

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4-6 cutlets (4-6 servings)
Nutritional Guidelines (per serving)
492 Calories
26g Fat
32g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4-6 cutlets (4-6 servings)
Amount per serving
Calories 492
% Daily Value*
Total Fat 26g 33%
Saturated Fat 11g 53%
Cholesterol 128mg 43%
Sodium 1590mg 69%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 13%
Protein 30g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tasty turkey cutlets are quick and easy to prepare, and they taste great! The cutlets are quickly cooked and served with a flavorful homemade mushroom wine sauce. Serve the sauce along with the turkey cutlets, with pasta or rice and a salad or vegetable.


  • 1 1/2 to 2 1/4 pounds turkey meat (4 to 6 turkey cutlets)
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 to 8 ounces mushrooms (sliced)
  • 1 tablespoon butter
  • 1 1/2 cups chicken broth
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons fresh rosemary (chopped)
  • 1 teaspoon dried parsley (or 2 teaspoons fresh chopped parsley)
  • Optional: garlic and herb seasoning
  • 2 tablespoons flour (blended with 2 tablespoons cold water)
  • 1/2 to 3/4 cup cream

Steps to Make It

  1. Gather the ingredients.

  2. Lay the turkey cutlets between sheets of plastic and pound gently and evenly with a rolling pin to thin slightly.

  3. Combine the flour, salt, black pepper, and the paprika; dredge cutlets to coat both sides.

  4. In a large over medium-low to medium heat, sauté the turkey cutlets, a few at a time, in the 1 tablespoon of oil and 1 tablespoon butter. Cook until browned and cooked through, or about 2 to 3 minutes on each side.

  5. Remove cutlets to a warm plate and keep warm.

  6. Add sliced mushrooms to the skillet along with remaining 1 tablespoon butter. Cook until mushrooms are lightly browned.

  7. Add the broth, wine, rosemary, parsley, and a few shakes of garlic herb seasoning, if using. Increase heat to simmer the mixture briskly until reduced by about 1/3 to 1/2. Decrease the heat to medium-low.

  8. Stir the flour and water mixture into the broth mixture. Cook, stirring, until thickened.

  9. Add about 1/2 cup of the cream. Taste and add more cream if the sauce seems a little too strong. It depends on how much the broth cooked down.

  10. Serve the sauce along with the turkey cutlets with pasta or rice and a salad or vegetable.