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Turkey Cutlets with Mushrooms

Heart Healthy Turkey Cutlets with Mushrooms Recipe

                   
Turkey Cutlets with Mushrooms
A deliciously creamy white wine mushroom sauce dresses up turkey cutlets in this comforting recipe. Fresh herbs infuse this heart-healthy dish with luscious and fragrant flavor.
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Ingredients
Recipe yields 6 servings
1 1/2 lbs turkey cutlets
2 Tbsp flour
1/8 tsp salt
Black pepper to taste
1/4 tsp paprika
1 Tbsp unsalted butter
2 Tbsp olive oil
12 oz sliced button mushrooms
1/8 tsp crushed red pepper flakes (optional)
1 1/2 cups chicken broth
1/2 cup white wine or additional chicken broth
1 1/2 tsp fresh chopped rosemary
2 tsp chopped fresh parsley
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Directions
Step 1

Lay turkey cutlets between sheets of plastic wrap and pound gently and evenly with a rolling pin to thin slightly. In a shallow bowl, combine the flour, salt, black pepper to taste and paprika. Dredge the turkey cutlets in the flour mixture to coat both sides.

Step 2

In a large skillet over medium heat, heat the butter and 1 tablespoon of the oil. Sauté the turkey cutlets, in batches, until browned and cooked through, about 2 to 3 minutes on each side. Remove cutlets from skillet and keep warm.

Step 3

To the same skillet, heat the remaining 1 tablespoon olive oil. Add the mushrooms and red-pepper flakes, if using, and sauté for 3 to 5 minutes, until golden. Transfer the mushrooms to the platter with the turkey.

Step 4

In the same skillet, add the broth, wine (or additional broth if not using wine), rosemary and parsley and cook over medium-high heat. Simmer for 2 to 3 minutes, stirring to scrape up all of the brown bits on the bottom of the pan. Increase heat to simmer the mixture briskly until reduced by about 1/3 to 1/2. Lower heat to medium low.

Step 5

Add the turkey cutlets and mushrooms to the skillet and turn to cover with the sauce. Remove from heat and serve immediately.

Time: 45 minutes
Servings: 6
Calories: 190
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 4 oz turkey
Per serving:
calories:190
total fat:7g
sat fat:1g
cholesterol:50mg
sodium:308mg
total carb:3g
fibers:0g
proteins:27g

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About This Healthy Recipe

Mushrooms are nutritional powerhouses. They taste great, too! In this heart-healthy dish, mushrooms are used to accent lean turkey breasts that are lightly sautéed. The turkey and mushrooms are then kicked up a notch thanks to a sauce made from broth, wine and fresh herbs. Simple, tasty and wholesome. You’ll also find that this protein-rich meal (27g per serving) is low in calories – adding up to only 190 per serving. That means it’s a good choice for anyone trying to lose weight or follow a healthy eating plan. With a mere 3g of carbs per serving, it’s also a diabetic-friendly entrée and works well for anyone following a low-carb diet. Simply pair with a fresh green vegetable and you have a hearty and satisfying meal. Kids also tend to like the simple flavors of this meal – and if they don’t like mushrooms for some reason, they can still enjoy the turkey with the flavorful sauce so it’s an easy and family-friendly meal to make any night of the week.

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Heart Healthy Turkey Cutlets with Mushrooms Recipe
Ingredients
Recipe yields 6 servings
1 1/2 lbs turkey cutlets
2 Tbsp flour
1/8 tsp salt
Black pepper to taste
1/4 tsp paprika
1 Tbsp unsalted butter
2 Tbsp olive oil
12 oz sliced button mushrooms
1/8 tsp crushed red pepper flakes (optional)
1 1/2 cups chicken broth
1/2 cup white wine or additional chicken broth
1 1/2 tsp fresh chopped rosemary
2 tsp chopped fresh parsley
Directions
Step 1

Lay turkey cutlets between sheets of plastic wrap and pound gently and evenly with a rolling pin to thin slightly. In a shallow bowl, combine the flour, salt, black pepper to taste and paprika. Dredge the turkey cutlets in the flour mixture to coat both sides.

Step 2

In a large skillet over medium heat, heat the butter and 1 tablespoon of the oil. Sauté the turkey cutlets, in batches, until browned and cooked through, about 2 to 3 minutes on each side. Remove cutlets from skillet and keep warm.

Step 3

To the same skillet, heat the remaining 1 tablespoon olive oil. Add the mushrooms and red-pepper flakes, if using, and sauté for 3 to 5 minutes, until golden. Transfer the mushrooms to the platter with the turkey.

Step 4

In the same skillet, add the broth, wine (or additional broth if not using wine), rosemary and parsley and cook over medium-high heat. Simmer for 2 to 3 minutes, stirring to scrape up all of the brown bits on the bottom of the pan. Increase heat to simmer the mixture briskly until reduced by about 1/3 to 1/2. Lower heat to medium low.

Step 5

Add the turkey cutlets and mushrooms to the skillet and turn to cover with the sauce. Remove from heat and serve immediately.

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