Turkey Cutlets with Mushroom Ravioli and Madeira Cream Sauce

By Robert Stritzinger, Chef de Cuisine
Culinary Setting
Boneless Breast


12-oz mushroom ravioli

8 (3-oz) TURKEY CUTLETS, patted dry

To taste salt and freshly ground black pepper

1/4 c flour

2 tbsp olive oil, DIVIDED

4 oz mixed wild mushrooms

4 to 6 Cloves garlic, minced

12-oz fresh spinach, washed and well dried and drained, stems removed

4-oz Madeira wine

3 c heavy cream

3 oz Parmesan cheese


Add ravioli into a pot of boiling water and reduce to a bare simmer.

Season turkey cutlets with salt and pepper and dredge in flour to coat.

Heat 1 tablespoon olive oil in a 10 -12 inch skillet until hot, but not smoking.

Add turkey cutlets to the hot oil in one layer and brown on both sides. Transfer cutlets to oven proof pan and set aside. Keep warm.

Add remaining oil to the same skillet. Add mushrooms and sauté until they are just cooked through. Add garlic to the pan and cook while stirring for a few seconds. Add spinach, then Madeira wine. Cook to wilt the spinach and reduce the wine until almost dry.

Place turkey cutlets into a hot oven to reheat and/or finish cooking to an internal temperature of 165 degrees F.

Add heavy cream and reduce until it is thick enough to coat the back of a spoon nicely. Season to taste with salt and pepper.

Drain ravioli and add to the sauce.

Divide evenly among 4 warm dinner plates. Sprinkle turkey cutlets with Parmesan.