|Nutritional Guidelines (per serving)|
|Servings: 4-6 cutlets (4-6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 4g||13%|
|*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.|
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
Gather the ingredients.
Lay the turkey cutlets between sheets of plastic and pound gently and evenly with a rolling pin to thin slightly.
Combine the flour, salt, black pepper, and the paprika; dredge cutlets to coat both sides.
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.
Remove cutlets to a warm plate and keep warm.
Add sliced mushrooms to the skillet along with remaining 1 tablespoon butter. Cook until mushrooms are lightly browned.
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.
Stir the flour and water mixture into the broth mixture. Cook, stirring, until thickened.
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.
Serve the sauce along with the turkey cutlets with pasta or rice and a salad or vegetable.