Grilled Turkey Cutlet in Dijon Crust with Bbq Beurre Blanc

Culinary Setting
Cooking Style
Boneless Breast


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.

BBQ Beurre Blanc

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.

Nutrition Facts

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