© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 c plain, fine, dry bread crumbs
1 c Dijon mustard
1 c mayonnaise
1/2 c fresh basil, chopped
1/2 c fresh parsley, chopped
2 tbsp minced garlic
2 tbsp minced shallots
To Taste salt and pepper
16 4-oz pieces TURKEY CUTLETS
To Taste salt and pepper
As needed olive oil
1 c carrots, peeled and diced
1 c yellow squash, diced
1 c zucchini, diced
2 tbsp shallots, peeled and minced
2 tbsp garlic, peeled and minced
2 c dry white wine
1/2 c barbecue sauce
1/4 c cold butter, cut into 1-inch pieces
As needed fresh basil leaves
Combine bread crumbs, Dijon mustard, mayonnaise, basil, parsley, garlic, shallots, salt and pepper. Set aside.
Pat turkey cutlets dry with clean paper towels. Season cutlets with salt and pepper. Sauté in olive oil, browning on both sides.
Cover cutlets with Dijon mixture. Bake in a preheated 350 degree F. oven for about 10 minutes or until cutlets are brown and crispy on top. Remove from oven and hold warm for service.
Sauté carrots, squashes, shallots and garlic in additional olive oil until tender. Stir in wine and BBQ sauce. Simmer to slightly reduce. Swirl in butter pieces. Set aside until assembly.
Arrange turkey cutlets on warmed dinner plates. Spoon on BBQ Beurre Blanc and garnish with fresh basil leaves.
Suggest serving with mashed potates.
Total Calories 440
Calories from Fat 180
Total Fat 20 g
% Daily Total Fat 31
Saturated Fat 3 g
% Daily Saturated Fat 15
Cholesterol 80 g
% Daily Cholesterol 27
Sodium 920 mg
% Daily Sodium 38
Total Carbohydrates 25 g
% Daily Total Carbohydrates 8
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 3 g
Protein 32 g
% Daily Protein 25
% Daily Vitamin C 10
% Daily Calcium 10
% Daily Iron 20