© 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
25 4 to 5-oz TURKEY CUTLETS
3 c seasoned flour
1 c butter, divided
3/4 c olive oil
4 Large cloves garlic, sliced thin
1-1/2 lbs fresh wild mushrooms, cleaned and sliced thin
1/2 c fresh lemon juice
2 c TURKEY BROTH
1-1/2 c dry white wine
As needed Salt and freshly ground black pepper
As needed lemon wedges
Pound turkey cutlets to an even 1/8-inch thickness. Flour lightly, shaking off excess.
In several batches, melt 2 tablespoons butter, add 2 tablespoons olive oil and 1/2 teaspoon garlic. Saute turkey on both sides until golden brown, about 3 minutes.
Place turkey in hotel pans.
Melt remaining butter and add mushrooms to skillet. Saute until mushrooms lose their crispness. Add to hotel pan.
Deglaze pan with lemon juice, turkey broth and wine. Stir and heat until mixture bubbles. Reduce slightly. Adjust seasonings. Pour sauce over turkey.
Bake in a preheated 325 degree F. oven for about 25-30 minutes.
Serve with mushroom risotto and steamed green vegetables. Garnish with lemon wedges.
Total Calories 300
Calories from Fat 130
Total Fat 15 g
% Daily Total Fat 23
Saturated Fat 6 g
% Daily Saturated Fat 30
Cholesterol 105 g
% Daily Cholesterol 35
Sodium 320 mg
% Daily Sodium 13
Total Carbohydrates 6 g
% Daily Total Carbohydrates 2
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 1 g
Protein 32 g
% Daily Protein 4
% Daily Vitamin C 10
% Daily Calcium 2
% Daily Iron 10