Best Turkey Cutlets With Mushrooms And Fontina Cheese Recipes

GARLIC-MUSHROOM TURKEY SLICES

Garlic-Mushroom Turkey Slices image

Even my 17-year-old likes this turkey dish, and she's a picky eater! There's a minimum of fat, and it's delicious and inexpensive for a weeknight dinner. -Rick Fleishman, Beverly Hills, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon dried oregano
1/2 teaspoon paprika
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 tablespoon olive oil
1 package (17.6 ounces) turkey breast cutlets
1/2 pound sliced fresh mushrooms
3/4 cup reduced-sodium chicken broth
1/4 cup dry white wine or additional broth
2 garlic cloves, minced

Steps:

In a large shallow dish, mix flour, oregano, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip cutlets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. In batches, add turkey and cook 1-2 minutes on each side or until no longer pink; remove from pan., Add remaining ingredients to skillet; stir in the remaining salt and pepper. Cook, uncovered, 4-6 minutes or until mushrooms are tender, stirring occasionally. Return turkey to pan; heat through, turning to coat.

Nutrition Facts : Calories 218 calories, Fat 4g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 440mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

TURKEY CUTLETS WITH MUSHROOM WINE SAUCE

Turkey Cutlets With Mushroom Wine Sauce image

A light, healthy favorite of ours. Even my picky husband loved it! Using Fiber One cereal in place of breadcrumbs bumps up the nutrition and with the addition of seasoning, it was hard to tell the difference. You could easily substitute chicken breasts or pork chops. The sauce is excellent over brown rice or quinoa.

Provided by FightingwithFood

Categories Turkey Breasts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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

EASY TURKEY CUTLETS WITH POTATOES AND MUSHROOMS

Easy Turkey Cutlets with Potatoes and Mushrooms image

Parmesan cheese helps brown the cutlets and keeps them moist during broiling.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 55m

Number Of Ingredients 9

Ingredients

1 pound red potatoes, cut into 1-inch pieces
1 1/2 pounds small white button mushrooms, stems trimmed
2 strips bacon (2 ounces), cut crosswise into 1/2-inch pieces
1/2 teaspoon dried sage
Coarse salt and ground pepper
8 turkey cutlets (3 to 4 ounces each)
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Grainy mustard, for serving

Steps:

Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), arrange potatoes and mushrooms in a single layer. Sprinkle with bacon, sage, 1 teaspoon salt, and 1/4 teaspoon pepper.
Broil, tossing every 5 to 6 minutes, until potatoes are tender and browned, 20 to 25 minutes. Transfer to a serving bowl (reserve sheet).
Place turkey cutlets on sheet; season with salt and pepper, and sprinkle with Parmesan, dividing evenly. Broil until cheese is golden and turkey is opaque throughout, 6 to 8 minutes.
Meanwhile, toss potatoes and mushrooms with parsley; season with salt and pepper. Keep warm.
Serve turkey cutlets with potato-mushroom mixture, accompanied by grainy mustard.

Nutrition Facts : Calories 395 g, Fat 6 g, Fiber 2 g, Protein 60 g

TURKEY CUTLETS WITH MUSHROOM SAUCE RECIPE - (3.9/5)

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

Provided by hanley89

Number Of Ingredients 15

Ingredients

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