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Turkey Cutlets with Gentle Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Sage or tarragon are perfect herbs for these easy to prepare turkey cutlets. These make a wonderful lunch, brunch, or dinner dish. AND, they make a great Thanksgiving meal when a whole stuffed roasted turkey is just too much to do and to eat!
1/4 cup all-purpose unbleached flour
Combine flour, salt, pepper and tarragon. Sprinkle each turkey breast liberally with the mixture Place cutlets on a plate and set aside, reserving any leftover flour mixture. Heat a heavy bottomed saute pan over medium heat and add the 1 teaspoon butter or oil. Cook and stir the garlic and mushrooms until they release their juices back into the pan. Remove the mushrooms and set aside. Heat remaining butter and olive oil in the saute pan and add turkey cutlets. Cook until browned on one side, turn them over, and pour in the broth and wine. Simmer, uncovered, about 12-15 minutes or until the cutlets are no longer pink in the center when cut with a knife. Remove the turkey to a serving platter to keep warm. Increase the heat to high and reduce the juices to half their volumn. In a measuring cup, whisk together the remaining flour and the half and half. Whisk this into the bubbling juices and cook and stir until thickened. Add the mushroom mixture. Spoon sauce over the cutlets, garnish with parsley, and serve.
Recipe created 1998-02-11.