Turkey Cutlets with Creamy Mushroom & Wine Sauce Recipe

Turkey Cutlets with Mushroom Sauce
Quick Turkey Cutlets with Mushroom Sauce. Diana Rattray
Ratings (5)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
492 Calories
26g Fat
32g Carbs
30g Protein
(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.

Ingredients

  • 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 black pepper (ground)
  • 1/4 teaspoon paprika
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 to 8 ounces mushrooms (sliced)
  • 1 tablespoon butter
  • 1 1/2 cups broth (chicken)
  • 1/2 cup white wine (dry)
  • 1 1/2 teaspoons rosemary (fresh, chopped)
  • 1 teaspoon parsley (dried flakes, 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. Lay turkey cutlets between sheets of plastic and pound gently and evenly with a rolling pin to thin slightly. Combine the 1/2 cup flour, 1 teaspoon salt, 1/4 teaspoon black pepper, and the paprika; dredge cutlets to coat both sides.

  2. In a large over medium-low to medium heat, sauté 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.

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

  4. 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. Lower heat to medium-low.

  5. 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.

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