Sauteed Turkey Cutlets with Peanut Butter Sauce

Culinary Setting
Boneless Breast


3/4 c peanut oil

1-1/2 c sweet sherry

1 tbsp fresh thyme

6 Medium bay leaves

6 Cloves garlic, thinly sliced

3 Large sweet onions, thinly sliced

12 6--oz TURKEY CUTLETS, pat dry

1/3 c peanut oil

4-1/2 c turkey stock, divided

1-1/2 tbsp curry powder

3/4 c peanut butter

To taste salt and freshly ground pepper

As needed scallions, chopped

As needed dry roasted peanuts



In a hotel pan, combine 3/4 cup peanut oil, sherry, thyme, bay leaves, garlic and onions.

Add turkey cutlets, toss well and refrigerate at least 2 hours but not more than 18 hours.


Remove turkey from marinade and pat dry with a clean paper towel.

Discard liquid and bay leaves, reserving garlic and onions.

Heat additional peanut oil in a large, heavy pan over medium-high heat. Sauté cutlets about 2 minutes per side.

Remove from heat and reserve, warm.

Stir reserved garlic and onions into skillet and sauté until soft.

Return turkey cutlets to pan and add 3 cups turkey stock and curry powder.

Reduce heat and simmer until turkey is tender.

In a medium bowl, whisk remaining stock and peanut butter together. Slowly stir into pan. Cook until the sauce thickens.

Remove from heat. Season with salt and pepper.

Garnish with scallions and dry roasted peanuts.

Nutrition Facts

Total Calories 410

Calories from Fat 180

Total Fat 21 g

% Daily Total Fat 32

Saturated Fat 4 g

% Daily Saturated Fat 20

Cholesterol 110 g

% Daily Cholesterol 37

Sodium 580 mg

% Daily Sodium 24

Total Carbohydrates 11 g

% Daily Total Carbohydrates 4

Dietary Fiber 3 g

% Daily Dietary Fiber 12

Sugars 4 g

Protein 47 g

% Daily Protein 2

% Daily Vitamin C 6

% Daily Calcium 6

% Daily Iron 15