Sautéed Turkey Cutlets in Mushroom Sauce

Turkey can be prepared in a delicious mushroom sauce that’s creamy, but low in fat and cholesterol.

Ingredients

• 4 turkey breast cutlets (1 pound)
• 2 tablespoons all-purpose flour
• Salt and pepper
• 2 tablespoons olive or canola oil
• 4 ounces mushrooms, sliced
• 3/4 cup chicken stock

• 1/4 cup vermouth or chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons low-fat sour cream
• 2 tablespoons minced parsley

How to make it  25 minutes



• 1

  Place 1 turkey cutlet between 2 sheets of wax paper. With a rolling pin, pound the cutlet lightly to flatten it; repeat with the others.
• 2

  Spread flour on a plate and season with a pinch each of salt and pepper. Dredge the cutlets with the flour, patting the flour into both sides of the cutlets.
• 3

  In a nonstick skillet, heat the oil. Over moderate heat, sauté 2 cutlets at a time, about 2 minutes on each side, until golden and cooked through.
• 4

  Transfer the cutlets to a platter, cover with aluminum foil, and keep warm. Remove the skillet from the heat and spoon off all but 1 tablespoon of the oil.
• 5

  Sauté the mushrooms about 1 minute. Add the 3/4 cup stock and simmer 2 to 3 minutes. In a bowl, blend vermouth or stock with cornstarch; add to skillet and simmer, stirring.
• 6

  When the sauce is thickened, remove the skillet from the heat and stir in the sour cream and parsley until blended. Season with pepper. Pour the sauce over the cutlets.