Turkey Cutlets with Creamy Mushroom & Wine Sauce Recipe

Turkey Cutlets with Mushroom Sauce
Quick Turkey Cutlets with Mushroom Sauce. Diana Rattray
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: Serves 4 to 6
Ratings (5)

Tasty turkey cutlets are quick and easy to prepare, and they taste great!

The cutlets are quickly cooked and served with a flavorful homemade mushroom wine sauce. Serve the sauce along with the turkey cutlets, with pasta or rice and a salad or vegetable.

What You'll Need

  • 1 1/2 to 2 1/4 pounds turkey meat (4 to 6 turkey cutlets)
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper (ground)
  • 1/4 teaspoon paprika
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 to 8 ounces mushrooms (sliced)
  • 1 tablespoon butter
  • 1 1/2 cups broth (chicken)
  • 1/2 cup white wine (dry)
  • 1 1/2 teaspoons rosemary (fresh, chopped)
  • 1 teaspoon parsley (dried flakes, or 2 teaspoons fresh chopped parsley)
  • Optional: garlic and herb seasoning
  • 2 tablespoons flour (blended with 2 tablespoons cold water)
  • 1/2 to 3/4 cup cream

How to Make It

  1. Lay turkey cutlets between sheets of plastic and pound gently and evenly with a rolling pin to thin slightly. Combine the 1/2 cup flour, 1 teaspoon salt, 1/4 teaspoon black pepper, and the paprika; dredge cutlets to coat both sides.
  2. In a large over medium-low to medium heat, sauté turkey cutlets, a few at a time, in the 1 tablespoon of oil and 1 tablespoon butter. Cook until browned and cooked through, or about 2 to 3 minutes on each side.
  1. Remove cutlets to a warm plate and keep warm.
  2. Add sliced mushrooms to the skillet along with remaining 1 tablespoon butter. Cook until mushrooms are lightly browned. Add the broth, wine, rosemary, parsley, and a few shakes of garlic herb seasoning, if using. Increase heat to simmer the mixture briskly until reduced by about 1/3 to 1/2. Lower heat to medium-low.
  3. Stir the flour and water mixture into the broth mixture. Cook, stirring, until thickened. Add about 1/2 cup of the cream. Taste and add more cream if the sauce seems a little too strong. It depends on how much the broth cooked down. Serve the sauce along with the turkey cutlets, with pasta or rice and a salad or vegetable.

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