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Turkey Cutlets with Mushroom Sauce

Turkey Cutlets with Mushroom Sauce
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Calories 485 cals
Total Fat 26 g
Cholesterol 143 mg
Dietary Fiber 1 g
Sodium 1387 mg
Protein 35 g
Total Carbohydrate 27 g
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Prep Time: 30 Minutes

Time to Table: 30 Minutes

Serves: 4

Ingredients

  • 1 pound turkey tenderloins
  • 1/2 cup all purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 large egg
  • 1 tablespoon water
  • 2/3 cup dry Panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped button mushrooms
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup vegetable juice
  • 2/3 cup milk
  • 1/3 cup Daisy Sour Cream

Directions

Cut the tenderloins crosswise into 4 equal portions. Place each piece cut side down between 2 sheets of plastic wrap. Starting at the center of each piece, pound the tenderloin with a meat mallet or bottom of saucepan to 1/4-inch thickness. Line up 3 pie plates or shallow bowls. In one, mix the flour, salt and pepper. In another, whisk the egg and water until blended. In the third pie plate, mix the breadcrumbs and Parmesan cheese. Dip all sides of each cutlet in the flour, then in the egg mixture and then in the breadcrumbs. Set on a wire rack. Reserve the remaining flour; discard any remaining breadcrumbs and egg. In a 12-inch nonstick skillet, melt 1 tablespoon of butter over medium heat. Cook the mushrooms and onion for 4 minutes or until golden brown, stirring frequently. Remove all pieces to a bowl. Add 1/4 cup oil to the skillet. Heat the oil over medium heat until the oil ripples. Add the cutlets. Cook for 3 to 4 minutes on each side or until deep golden brown and the turkey is no longer pink in the center (thermometer will read 165 degrees). Place on a platter; cover loosely. Remove all but 1 tablespoon of the oil from the skillet. Stir in 2 tablespoons of the leftover flour mixture (discard any remaining flour). Gradually stir in the milk. Cook over medium heat to boiling. Stir in the mushroom mixture; cook for 1 minute. Remove from the heat and then stir in the sour cream. Serve the sauce over the cutlets.

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