How to make it

  • Butter rectangular glass baking dish.
  • Mix thyme, salt, pepper and parmesan in small bowl and blend well.
  • Press turkey cutlets into seasoning mixture coating well and pressing to adhere.
  • Melt 1 tablespoon butter or olive oil in large nonstick skillet over medium high heat.
  • Add 3 cutlets and sauté until light golden brown about 2 minutes per side.
  • Transfer to prepared dish.
  • Melt 1 more tablespoon butter or oil in skillet and brown remaining cutlets then transfer to dish.
  • Melt remaining butter or oil in same skillet over medium high heat.
  • Add shallots and sauté 1 minute then add mushrooms and sauté 6 minutes longer.
  • Add 1 tablespoon flour and stir 1 minute.
  • Add wine and boil 1 minute whisking occasionally.
  • Add broth and cook until sauce thickens slightly whisking occasionally about 3 minutes.
  • Season sauce to taste with salt and pepper then pour sauce over cutlets.
  • Sprinkle cheese over top then preheat oven to 400 and bake uncovered 10 minutes.

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