Ingredients:
- 6 to 8 turkey cutlets
- 1/4 cup flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 6 to 8 ounces sliced mushrooms
- 4 green onions, chopped
- 2 tablespoons dry sherry
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried rosemary
- 2 teaspoons fresh chopped parsley
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley for garnish
Preparation:
Combine flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Dredge turkey cutlets in flour mixture. Put olive oil and about half of the butter in a large skillet over medium heat; cook the turkey in batches to brown, about 2 minutes each side. Remove turkey cutlets and keep warm. Add remaining butter to the pan and add the mushrooms and green onions. Cook, stirring, for about 2 minutes; add sherry. Add the herbs and heavy cream. Cook down until reduced to a lightly thickened sauce. Return the turkey slices to the pan; add salt and pepper to taste. Cook a minute or two to heat through, spooning the sauce over the cutlets. Sprinkle fresh parsley on top of turkey cutlets to serve.Turkey cutlets recipe serves 4 to 6.
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