Turkey Cutlets With Mushroom Sauce Recipe 395

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TURKEY CUTLETS WITH MUSHROOM WINE SAUCE



Turkey Cutlets With Mushroom Wine Sauce image

A light, healthy favorite of ours. Even my picky husband loved it! Using Fiber One cereal in place of breadcrumbs bumps up the nutrition and with the addition of seasoning, it was hard to tell the difference. You could easily substitute chicken breasts or pork chops. The sauce is excellent over brown rice or quinoa.

Provided by FightingwithFood

Categories     Turkey Breasts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb turkey breast cutlets
1 tablespoon olive oil or 1 tablespoon Pam cooking spray, to coat pan
1/2 cup fiber one original cereal
1 1/2 tablespoons herbes de provence, divided
1 teaspoon salt
2 cups sliced white mushrooms
1 1/2 cups low sodium chicken broth
1/4 cup dry white wine
1 tablespoon all-purpose flour

Steps:

  • In a large ziploc bag, crush cereal to breadcrumb size. Mix 1/2 tablespoon Herbes de Provence and salt into crumbs.
  • Add turkey cutlets and shake to coat.
  • In large saute pan, heat oil. Add turkey cutlets and cook through, about 3 minutes per side.
  • Remove from pan. Add mushrooms and saute until golden, about 3 minutes.
  • Add broth, wine and remaining Herbes de Provence. Bring to boil.
  • Mix flour with 1/4°C water and add to pan.
  • Simmer until thickened.

Nutrition Facts : Calories 196.9, Fat 4.8, SaturatedFat 0.9, Cholesterol 70.4, Sodium 666.6, Carbohydrate 4, Fiber 0.4, Sugar 0.8, Protein 31

TURKEY CUTLETS WITH MUSHROOM SAUCE RECIPE - (3.9/5)



Turkey Cutlets with Mushroom Sauce Recipe - (3.9/5) image

Provided by hanley89

Number Of Ingredients 15

1 pound Turkey Cutlets
1/4 cup flour
1 tsp paprika
1 tsp Kosher salt
1/4 tsp black pepper
2 tbsp olive oil
3 tbsp butter
8 ounces sliced white mushrooms
4 green onions , chopped
2 tbsp dry sherry
1/2 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp dried crushed rosemary
2 tsp dried parsley
1/2 cup heavy cream

Steps:

  • 1. Combine flour, paprika , salt and pepper in a quart Ziploc bag. Dredge turkey cutlets in flour, shake off excess. Place olive oil and 2 tbsp butter in a large non stick skillet over medium heat. Cook the turkey cutlets about 2 minutes to brown on each side. Remove turkey cutlets and keep warm. Add remaining butter to the pan , add mushrooms and green onions, cook,stirring for two minutes;add sherry and stir to combine 2. Add the herbs and heavy cream. Cook down until reduced to a lightly thickened sauce, about 2 minutes. Return turkey cutlets to skillet, cooke for two minutes, spooning sauce over cutlets 3. Serve with Buttered Noodles

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