Deliciously tender turkey cutlets with a savory wine and mushroom sauce. Use marsala or any other dry white wine.

Ingredients

16	ounces turkey cutlets
6	ounces fresh sliced mushrooms
3	tablespoons flour
1	salt and pepper
2	tablespoons Parmesan cheese
6	tablespoons white wine
1	tablespoon butter
2	tablespoons olive oil
2	tablespoons chicken broth
1	teaspoon lemon juice
2	tablespoons chopped parsley (optional)

Directions

1. Season the flour with salt and pepper. Coat the turkey with the mixture. Heat 1 tablespoon of oil and 1/2 tablespoon butter in a large nonstick skillet. Add the turkey and sauté for 4 to 5 minutes on each side. Place on a warmed serving platter and keep hot.
   
   
2. Melt the remaining 1/2 tablespoon butter and add the last tablespoon oil to the skillet. Add the mushrooms and sauté for three or four minutes. Add the lemon juice, a little salt and pepper, and then spread the mushrooms over the turkey cutlets on the serving platter. Sprinkle with the Parmesan cheese.
   
   
3. Add the white wine and broth to the skillet and boil rapidly, stirring until reduced by half. Spoon the sauce over the turkey.
   
   
4. Delicious served with broccoli spears and mushroom risotto.
   
   
5. NOTE: Chicken cutlets can be used instead of turkey.
   
   

Categories

Chicken, Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol Low in sodium Low in sugar

Bad points Contains alcohol