Sautéed Turkey Cutlets in Mushroom Sauce

[quicklook-recipe prep_time=”15 min” cook_time=”10 min” serves=”4″ details=”” ] Turkey can be prepared in a delicious mushroom sauce that’s creamy, but

[quicklook-recipe prep_time=”15 min” cook_time=”10 min” serves=”4″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”5″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”6″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”251″ calories_fat=”” fat=”9g” sat_fat=”2g” choles=”72mg” sodium=”168mg” carbs=”8g” sugars=”” protein=”29g” fiber=”1g”]

[/nutrition-info]

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Originally Published in Reader's Digest