Best Turkey Cutlets With Mushroom Sauce Recipes

Turkey Cutlets With Tarragon and Mushroom image

Provided by CorriePDX

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons olive oil
4 turkey cutlets
1 shallot, finely chopped
1 (4 ounce) package assorted sliced wild mushrooms
1/3 cup dry white wine
1 (15 -19 ounce) can condensed cream of mushroom soup
1 tablespoon chopped fresh tarragon leaves
1/4 teaspoon ground black pepper

Steps:

In a large skillet, heat oil over medium heat. Add cutlets and cook 3 minutes a side, or until they just lose their pink color throughout; transfer to plate. Do not overcook!
Add shallot and mushrooms to skillet; cook 5 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat.

Turkey Cutlets With Mushroom Wine Sauce image

Provided by FightingwithFood

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb turkey breast cutlets
1 tablespoon olive oil or 1 tablespoon Pam cooking spray, to coat pan
1/2 cup fiber one original cereal
1 1/2 tablespoons herbes de provence, divided
1 teaspoon salt
2 cups sliced white mushrooms
1 1/2 cups low sodium chicken broth
1/4 cup dry white wine
1 tablespoon all-purpose flour

Steps:

In a large ziploc bag, crush cereal to breadcrumb size. Mix 1/2 tablespoon Herbes de Provence and salt into crumbs.
Add turkey cutlets and shake to coat.
In large saute pan, heat oil. Add turkey cutlets and cook through, about 3 minutes per side.
Remove from pan. Add mushrooms and saute until golden, about 3 minutes.
Add broth, wine and remaining Herbes de Provence. Bring to boil.
Mix flour with 1/4°C water and add to pan.
Simmer until thickened.

Nutrition Facts : Calories 196.9, Fat 4.8, SaturatedFat 0.9, Cholesterol 70.4, Sodium 666.6, Carbohydrate 4, Fiber 0.4, Sugar 0.8, Protein 31

Turkey Cutlets with Mushroom Sauce Recipe - (3.9/5) image

Provided by hanley89

Number Of Ingredients 15

1 pound Turkey Cutlets
1/4 cup flour
1 tsp paprika
1 tsp Kosher salt
1/4 tsp black pepper
2 tbsp olive oil
3 tbsp butter
8 ounces sliced white mushrooms
4 green onions , chopped
2 tbsp dry sherry
1/2 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp dried crushed rosemary
2 tsp dried parsley
1/2 cup heavy cream

Steps:

1. Combine flour, paprika , salt and pepper in a quart Ziploc bag. Dredge turkey cutlets in flour, shake off excess. Place olive oil and 2 tbsp butter in a large non stick skillet over medium heat. Cook the turkey cutlets about 2 minutes to brown on each side. Remove turkey cutlets and keep warm. Add remaining butter to the pan , add mushrooms and green onions, cook,stirring for two minutes;add sherry and stir to combine 2. Add the herbs and heavy cream. Cook down until reduced to a lightly thickened sauce, about 2 minutes. Return turkey cutlets to skillet, cooke for two minutes, spooning sauce over cutlets 3. Serve with Buttered Noodles