© 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
1 oz olive oil
1 oz shallots, minced
1 c button mushrooms, cleaned and sliced
6 oz dry white wine
1 qt demi-glace
8 oz canned tomatoes, diced
1 tbsp parsley, chopped
16 4-oz TURKEY CUTLETS
2 tsp dried thyme
1-1/2 tsp dried sage
1/2 tsp red pepper flakes
1/2 tsp salt
1 tbsp black pepper
2 c all purpose flour
1/2 tsp salt
9 Large eggs
1-1/2 c cold water
As needed canola oil
16 Medium sub rolls, split and toasted
Heat olive oil over high heat to the smoke point.
Add shallots and mushrooms and quickly sauté.
Add wine and reduce by half.
Stir in demi-glace and continue to reduce.
Stir in tomatoes and parsley. Hold for service.
Flatten turkey cutlet between sheets of parchment paper to a thickness of 1/8-inch.
Combine thyme, sage, red pepper flakes, 1/2 teaspoon salt and pepper and rub mixture into both sides of turkey cutlets, coating well. Cover and place in refrigerator to season for 45-60 minutes.
Combine flour and 1/2 teaspoon salt. Beat eggs and water together until well mixed.
Lightly dredge turkey in flour, then in egg mixture, then again in flour.
Repeat process for double breading mixture.
Sear cutlets in hot oil, on both sides, until golden brown.
Transfer cutlets to a full sized sheet pan and pour Chasseur sauce over fried cutlets.
Bake in a preheated 350 degree F oven for 30-40 minutes or until cooked through.
Place one cutlet and 1/4-cup sauce on a toasted submarine roll.
Slice each roll, on the diagonal.