© 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
2 oz unsalted butter, melted
2 oz pancetta
1 lb assorted wild mushrooms
1 oz dry white wine
1 tbsp rosemary, freshly chopped
1 tbsp thyme, freshly chopped
1 tbsp basil, freshly chopped
2 tbsp parsley, freshly chopped
2 c bread crumbs
2 oz Asiago cheese, shredded
12 Each TURKEY THIGH CUTLETS, 4 oz each
All purpose flour As Needed
Salt and pepper To Taste
Olive oil for sauteing As Needed
Add the butter to a heated saute pan and add the pancetta and saute until lightly browned. Add the mushrooms and saute until the moisture is removed from the mushrooms.
Deglaze with the white wine and add the fresh herbs. Remove from the heat and let the mixture cool.
Mix the cooled mushroom mixture with the bread crumbs and cheese; season to taste.
Pound out cutlets lightly until they are 1/4-inch thick.
Divide the mushroom mixture evenly among the pounded cutlets; spread mixture evenly to cover the meat.
Roll the meat like a jellyroll, making sure to keep it tight.
Tie with thin butcher's or cotton twine. (Toothpicks can also be used.)
Mix flour with salt and pepper. Dredge lightly in flour and saute until golden brown and thoroughly cooked.
500 Total Calories
230 Calories from Fat
25 g Total Fat
38 % Daily Total Fat
8 g Saturated Fat
40 % Daily Saturated Fat
165 g Cholesterol
55 % Daily Cholesterol
490 mg Sodium
20 % Daily Sodium
21 g Total Carbohydrates
7 % Daily Total Carbohydrates
1 g Dietary Fiber
4 % Daily Dietary Fiber
2 g Sugars
44 g Protein
6 % Daily Protein
2 % Daily Vitamin C
10 % Daily Calcium
25 % Daily Iron